01 September, 2011

Chocolate Orange Muffins

Conversation between husband and me at 9pm after dinner:

H: Why are you still so busy in the kitchen?
I: Baking some breakfast muffins for you for tomorrow morning. I had the last one of those chocolate ones today.
I: Because I need to taste the stuff that I bake so I can blog about it.
H: Those were nice muffins!!! I especially liked the lemon stuff in there.
I: That's not enough food criticism to post a recipe. That's why I need to taste them myself. And by the way, it wasn't lemon. It was orange...

Is it just happening in our house, but the moment I pull something out of the oven, it's gone. So it happened several with these Buckwheat Date Muffins, those Buckwheat Almond Crackers, and usually with any amount of French Fries. I really have to hurry up to get a few crumbs before everything is polished off by husband and kids.

My son is turning six next month, and he is already starting to eat for two. Is it time for me to mentally prepare myself to roast two chickens, one for him and one for the rest of the family? Of course, I wouldn't write this, if he wasn't as thin as a stick. Yeah, I probably have to do double portions now. Perhaps I should get a set of bigger pots and pans for Christmas.

But hey, I take it as a compliment when my family loves the stuff that I make for them. And I have to say, these chocolate orange muffins are truly heavenly. If it was just me eating them, they wouldn't last longer than 2 days either.

(Print Recipe)

1 cup spelt flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon of salt

1 egg, lightly beaten
4 tablespoons honey
4 tablespoons olive oil
1 1/2 tablespoons orange zest, finely grated

1/2 cup dried dates (about 10-12 dried dates), pitted and chopped
1/4 cup yogurt

1/4 cup chopped nuts

Yields 6
Preheat oven to 180C. Line or grease muffin tins.

In a large bowl, sift together flour, cocoa, baking soda, baking powder and salt.

In a food processor, blend chopped dates and yogurt to a creamy paste. In another bowl, combine egg, honey, and oil. Stir in the date yogurt paste and orange zest. Add wet to dry ingredients and stir until just combined.

Fill in the muffin molds. Bake for 20-25 minutes or until toothpick comes out clean.


  1. These actually do look delicious for ebing gluten free. And woman- I would NOT be complaining abt my child eating double portions. You go girl!!!!!

  2. Lovely delicious photos! I just have one question...am I missing something here? Where does orange come into this recipe?

  3. i know i would love these, they look VERY VERY yummy!


  4. @ Always Behind
    oops... I totally missed the orange. How did that happen! Will fix it right now. Thanks for pointing it out.

  5. These look so gorgeous, and the choccy-orange combo is timeless hey :) I have to say i am massively jealous of your sons metabolism, all this baking is quickly causing me to pile on the pounds! If only i could eat what i wanted without the guilt...not enough to stop me though :)

  6. YUM, I just made these thank you. I fared the rain and wind to go and buy dates, but the trip was well worth it. I was a bit cheeky and added some chopped dark chocolate as well.

  7. Sips and Spoonfuls - spelt flour is not gluten-free.

  8. I tried it out with barley flour, and spelt flour. Both worked out pretty well, thank god chefshop.com had an amazing selection of flours. That is not the case at my local grocery store here in Kentucky.

  9. @Megan
    I have never baked with barley flour. onder if it's availbale here in Dubai. What is the texture like when baking with it and what's the taste like?

  10. I really like your recipes. There is a new platform where you can upload them and are seen with a design adapted to iPad. You can also link to your blog, get statistics … It is called cibos.me