Recipe: Orange and White Chocolate Muffins (using orange juice and zest)

ORANGE AND WHITE CHOCOLATE MUFFINS

2 cups all-purpose flour, sifted
2 teaspoons double acting baking powder
1 teaspoon baking soda
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted, cooled to lukewarm
2 large eggs, lightly beaten (at room temperature)
2/3 cup granulated sugar
1/2 cup orange juice
1/2 teaspoon vanilla extract
1 vanilla bean (optional)
Zest of 1 orange, finely chopped
8 ounces white chocolate, finely chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a muffin pan with muffin cups.

Combine the flour, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together the butter, eggs, sugar, orange juice and vanilla extract. With a sharp paring knife, cut open the vanilla bean (if using) and scrape out the seeds. Add the vanilla seeds and the orange zest to the egg mixture and whisk until thoroughly blended.

With a rubber spatula, fold the egg mixture into the dry ingredients, folding only until the dry ingredients are moistened. Stir in the white chocolate. Using two spoons, fill the muffin cups 3/4 full.

Bake the muffins for 16 to 18 minutes, or until golden. Cool the muffins in the pan, set on a rack. When cool, store the muffins immediately in a plastic bag or airtight container.

Makes 12 muffins
Adapted from source: Bunny, 1998