Jaffa Muffins

"Delicious, light and fluffy muffins - excellent, quickly prepared after school snack or lunch box treat. Really yummy straight out of the oven."
 
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photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
photo by Nimz_ photo by Nimz_
photo by NoraMarie photo by NoraMarie
photo by Saturn photo by Saturn
Ready In:
25mins
Ingredients:
8
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 220 deg C (425F) Sift flour into bowl.
  • Rub in butter.
  • Add remaining ingredients.
  • Mix well.
  • Spoon into greased muffin trays.
  • Bake for 15-20 minutes.

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Reviews

  1. Yum, I love these muffins! Great moist dense muffin. I plan to adjust it to make different flavored muffins. I'm hoping to use this basic recipe and turn it into lemon poppy muffins. Maybe I'll post the variation if it works. Thanks so much for sharing!
     
  2. Splendid.One of the best muffins I have ever made. Reminded me of Terry's chocolate orange(England). They are very very easy to make and look beautiful when they come out of the oven. I used dark choc chips. I will make again soon!!!! The children yummed there way through eating them!!!! I also used all purpose flour and added 3 tsp of baking powder and 1 tsp of salt to substitute. You must try these!!!!!
     
  3. I have made these muffins, taste really good. My parents loves it. The only thing is, the chocolate chips sink down to the bottom, is there any way to prevent it from sinking to the bottom?
     
  4. Self-raising flour is not available where I live so I used regular flour plus 1 tsp of baking powder (a recipe from this site too) but my jaffa muffins haven't risen as much as those pretty ones in the photo. I also should have read one of the reviews where cordamonstairs says that she used 3 tsp of baking powder. I also think that the chocolate chips might be too heavy for the batter to rise. Tastewise quite nice, not too sweet.
     
  5. Just made these muffins and have to say they taste BEAUTIFUL. Sweet but not too sweet, delicate orange flavor and the chocolate chips are great. The flavors here are spot on, so thanks for this! However, there's something definitely proportionally off with the muffin recipe. A previous reviewer mentioned these were dense -- holy cow, these are pound-cake dense (minus the buttery-ness of pound-cakes). The managed to stay moist, but whoa that's not a muffin so much as a little cake. The other challenge was that the outsides of the muffin burned at 425 for 15 minutes but the inside was fine. This is a sign that the muffins cooked at too high a temperature. I would lower to 400 or maybe lower a little more and cook longer, 25-30 minutes.
     
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RECIPE SUBMITTED BY

Happy mum of three, stepmum to two, grandmother of one. My favourite hobbies are gardening, sewing, fishing, bush walking, cooking and hanging out with my family. :)
 
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