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Chocolate for Breakfast
Barbara Passino

Makes 12-18 muffins

Muffin ingredients

    • 1½ cups sugar
    • 3/4 cup butter, softened
    • 3 eggs
    • 2 tablespoons grated orange peel
    • 1/2 cup fresh orange juice
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2½ cups flour

Glaze ingredients

    • 1/4 cup fresh orange Juice
    • 1/2 cup powdered (confectioner's) sugar


Heat oven to 400°. Grease a muffin pan or line it with paper cups.

In a large bowl, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, beating after each addition. The mixture will turn a fluffy pale yellow. Add the orange peel, juice and eggs; blend well. Add the baking powder and salt and blend again. Stir in the flour just until moistened.

Spoon the batter into each muffin cup, filling it 2/3 full.

Place the pan in the middle of the oven and bake for 20 minutes, just until golden. Lightly tap the top of a muffin. If it holds your fingerprint, it's not done. If it bounces back, remove the pan from the oven.

Make a glaze by mixing the orange juice and powdered sugar. Brush it over the tops of the still-warm muffins and serve.


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