3 cups all-purpose flour
1 1/4 cups granulated sugar
2 tsp. baking powder
1 1/4 cups orange juice
3/4 cup vegetable oil
2 large eggs
4 tsp. grated orange peel (I use the zest of one orange)
1 (12 oz.) package semisweet chocolate chips (2 cups)
Preheat oven to 350 degrees F (180 C). Line 2 muffin tins (12 cup tins) with muffin cups with foil liners. (Regular paper muffin cups can be used if you don't have foil-lined muffin cups).
Combine flour, sugar and baking powder in large bowl. Make well in center of flour mixture.
In another bowl mix orange juice, oil, eggs and orange peel. Stir juice mixture into dry ingredients (mixture will be lumpy). Add chocolate chips to batter and divide batter among muffin cups. Bake until tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack to cool. Serve warm or at room temperature.
Bon appétit to all of you (you too Diana!!)
Makes 23 - 24 muffins.
Source: Older Issue of Bon Appétit Magazine
Submitted By: Ruth Goldman