Containing dark chocolate chips and a hint of orange flavor, these whole wheat muffins are naturally sweetened with whole cane sugar and are great for breakfast or a snack.
What is it that causes us to retain seemingly insignificant memories and yet lose more important ones? Why do I remember eating a popsicle while sitting in a high chair as a small child on an otherwise uneventful day, but I forget details about other occurrences that should be more clearly defined? This will never make sense to me. One random such memory I possess concerns the first time I tasted orange and chocolate together. I was at my grandparents’ house, and someone had purchased one of those break-apart milk chocolate oranges for my grandpa. He let me try a piece. My first thought was, “Bleck, adults are weird. I’m not sure if I like this stuff.” That thought was quickly followed by, “Hmmm…that’s kind of tasty.” At last I came to the conclusion, “Orange and chocolate are delicious together. What genius invented this?”
Years later, I now enjoy dark chocolate combined with orange. I believe that those who prefer dark chocolate over milk chocolate have been elevated to the next level of enlightenment. 😉 (Just kidding. If you like milk chocolate, you go right on eating it. That’s more dark chocolate for me.)
Over the past couple of weeks, I’ve been working on some healthier orange and chocolate breakfast recipes. These whole wheat muffins were my first attempt. Casey was initially skeptical about the orange and chocolate flavor combo, but after tasting the finished product he admitted it was a good idea.
It’s Saturday, everyone! Go have some chocolate. 🙂
Orange Chocolate Chip Muffins
- 2 cups whole wheat flour
- 1 cup unbleached, all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups whole cane sugar
- 4 eggs
- 1/2 cup olive oil
- 1/2 cup unsweetened applesauce
- 1 Tablespoon orange zest
- 1 Tablespoon orange juice
- 2 1/2 cups plain Greek yogurt
- 2 cups dark chocolate chips
Preheat oven to 375 degrees Fahrenheit and lightly grease or line 2 dozen muffin cups. Set aside.
In a medium bowl, stir together flours, baking soda, baking powder, and salt. In a separate, larger bowl, beat sugar, eggs, olive oil, and unsweetened applesauce together until blended. Stir in orange zest and orange juice. Add dry ingredients to wet, alternating with Greek yogurt, just until mixed. Fold in chocolate chips.
Bake for 16-19 minutes or until edges are golden brown and tops are slightly golden. Cool in pans 5 minutes before removing to cool on wire racks.
~K in the Kitchen