Orange and white chocolate muffins

12 Servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour; sifted
2 teaspoons Double acting baking powder
1 teaspoon Baking soda
⅛ teaspoon Salt
8 tablespoons Unsalted butter; (1 stick) melted and cooled until tepid
2 larges Eggs; lightly beaten (at room temperature)
⅔ cup Granulated sugar
½ cup Orange juice
½ teaspoon Vanilla extract
1 Vanilla bean
Zest of 1 orange; finely chopped
8 ounces White chocolate; finely chopped

Directions

Preparation: Position a rack in the center of the oven and preheat to 350°F. Line a muffin pan with muffin cups. In a medium bowl, whisk together the butter, eggs, sugar, orange juice and vanilla extract. With a sharp paring knife, cut open the vanilla bean and scrape out the seeds. Add the vanilla seeds and the orange zest to the egg mixture and whisk until thoroughly blended. With a rubber spatula, fold the egg mixture into the dry ingredients, folding only until the dry ingredients are moistened. Stir in the white chocolate. Using two spoons, fill the muffin cups ¾ full.

Bake the muffins for 16 to 18 minutes, or until golden. Cool the muffins in the pan, set on a rack. When cool, store the muffins immediately in a plastic bag or airtight container.

YIELD: 12 muffins

PREPARATION: 30 minutes plus baking and cooling times.

Posted to recipelu-digest Volume 01 Number 449 by "Bunny" <layla696@...> on Jan 4, 1998

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