As farmers’ market manager of the lovely Penshurst Farmers’ Market in the Weald area of west Kent, I have many roles to play; organiser, litter collector, diplomat, traffic collector and chief taster.
These little treats were made for the charity tea stall at the first market of 2018 on Saturday, 6 January form 9.30 – 12pm, which is being run by the committee, with profits going to a local charity. Held each first Saturday of the month, the market is lucky enough to be located in the grounds of the magnificent Penshurst Place (you might has seen the country estate and house in many TV dramas, including the blockbuster Wolf Hall!).
With a few table for customers to sit at and meet friends and family, the charity tea stall is a very sociable place. Let’s hope they enjoy these Orange and Chocolate Muffins.
Serves 8+
Freezable
INGREDIENTS
Zest & juice of 2 oranges
Water and/or milk
1 egg, beaten
90 ml vegetable oil
250 g plain flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp bicarbonate of soda
5 tbs cocoa powder (without sugar)
110 g caster sugar.
METHOD
Preheat the oven to 190/375/gas 5.
Line or grease a muffin tin(s) with baking paper or silicone cases.
Zest & juice oranges into a jug. Add water or milk, enough water (or milk) to reach 250ml.
Gently pour in the beaten egg and oil and stir well.
In a large mixing bowl, add the dry ingredients – sifting flour, baking powder, salt, bicarb and cocoa powder together.
Add sugar and mix to combine.
Empty the jug of wet ingredients into the bowl of dry, before quickly and smoothly folding them together.
Spoon into cases and bake for 20 – 25 minutes until the tops spring back when pressed, and a skewer comes out clean.
Cool fully before enjoying, storing or freezing.
SERVE
So many ways to enjoy these … with morning coffee, ice cream, custard, lunchbox treat …
