I had a plan to do some baking.
And like many of my baking ventures, I went through half a dozen recipes before taking out the flour and eggs.
I think the aromas of orange and chocolate in the oven are heavenly; I think I enjoy the smell even more than the flavor.
These minis are going to NH's office, so I've already gotten my enjoyment out of them.
I adore bite sized mini-muffins, but if you'd rather make regular muffins that's ok.
Use a good quality, fragrant olive oil. Even better, try a walnut or pistachio oil to add a different flavor profile.
Orange Chocolate Olive Oil Minis
1 cup sugar
1/2 cup of fragrant extra virgin olive oil
1/2 teaspoon baking powder
1/4 teaspoon salt
zest of one medium orange
1 cup whole wheat flour
1/3 cup mini chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Grease two mini-muffin pans with nonstick baking spray.
In a large bowl, beat the eggs and sugar together until pale and creamy. Add the olive oil, baking powder, salt and orange zest; stir to combine. Add the flour and mini chocolate chips. Fold the flour and chips into the batter until it comes together. Do not overmix.
Using a teaspoon, fill the pan about 3/4 full. With the second pan, fill the middle 8 (the batter will make 32 muffins).
Bake for 18 minutes, or until raised and golden brown. Cool for 5 minutes before transferring the minis to a cooling rack. Store in an airtight container for 2-3 days.