It’s been a cold and wet week, after Monday being such a gorgeous day. There has been flooding down south in Dunedin and storms up north in Auckland. Definitely a week for being indoors! I’ve also felt extremely lazy, which I guess may be partly due to the weather as winter begins in earnest.
Even Miki the Monkey feels the cold
We did get out on Thursday though, enjoying dinner at the Shepherd’s Arms pub in Thorndon after my Pilates class. I was so hungry and it had taken me ages to get from class to pub, that I opted for fish and chips. Karl had the beef and mushroom pie, which also came with chips. Luckily (I think?) we had to walk home uphill after consuming all that food.
But back to Monday, when the sun shone and we were on holiday. On returning from our trip, I made a fantastic (though I say so myself) pea soup which I will have to feature on here, and a pile of chocolate orange muffins. These were upmarket muffins, and could easily be served as a desert with ice-cream or custard.
As usual with muffins, it is an easy recipe. Preheat the oven to 200C and grease a 12 hole muffin pan. Sift 300g of self-raising flour, 50g cocoa powder, and 275g caster sugar into a large bowl and stir in 125g of melted butter, 180ml buttermilk, 1 egg, 2 teaspoons grated orange rind, and here is where it gets interesting, 2 tablespoons of Cointreau or Grand Marnier. Spoon into the prepared tin and then add tiny bits of chocolate, maybe some orange chocolate. You really only want a tiny bit to add a surprise when the muffin is bitten into. Bake for around 20 minutes. I sliced up the orange that was used for the rind, and poured the rest of the miniature of the liqueur over it and let it chill to pour over the muffins for an extra something.
Verdict: nice and chocolatey with a good orange tang. They would have been improved with a custard or ice-cream though.