Tangerine chocolate chip muffins are tender and flavorful
Mary Bilyeu | Contributor
Well, sure, I could've just eaten them; and I did enjoy some of them out of hand. But I like to bake, so it only made sense to make a batch of lovely, tender muffins. The brightness of the citrus flavor is especially wonderful with the chocolate chips. And, well, a little touch of sweetness that comes from a glaze can only enhance any treat, right?
Tangerine Chocolate Chip Muffins
1-1/2 cups flour
1/2 cup sugar
1-1/2 teaspoon aluminum-free baking powder
1/2 teaspoon kosher salt
1/2 cup mini chocolate chips
3/4 cup freshly squeezed tangerine juice (from 6 tangerines)
6 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line 15 muffin cups with paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, and chocolate chips. In a large measuring cup, stir together tangerine juice, oil, vanilla, and eggs. Pour liquid over dry ingredients and stir just to combine.
Divide batter among the paper liners, and bake muffins for 20 minutes or until a tester comes out clean. Let cool completely.
1 cup confectioners' sugar
juice of 1 small tangerine
Whisk confectioners' sugar and tangerine juice together until smooth. Drizzle glaze over muffins and let set.
Makes 15 muffins.
Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.