Preheat the oven to 190/375/gas 5. Line a muffin tin with paper or silicone cases (remember, muffin cases are bigger than cupcake cases, so if you're using a cupcake tray, this mix will probably make more than 12 and will need a little less cooking time).
Pop the zest & juice from the oranges in a jug, then top up with enough milk, water or orange juice to reach 250ml.
Add in the beaten egg and oil and stir well.
In a large mixing bowl, sift the flour, baking powder, salt, bicarb and cocoa powder together. Add the sugar and mix to combine.
Pour the jug of wet ingredients into the bowl of dry, and quickly and smoothly fold them together.
Spoon into the awaiting cases and bake for 20 - 25 minutes until the tops spring back when pressed, and a skewer comes out clean.
Let cool fully before storing or freezing.
Chocolate Orange Muffins
Amount Per Serving
Calories 203Calories from Fat 72
% Daily Value*
Saturated Fat 6g38%
Vitamin A 110IU2%
Vitamin C 22mg27%
* Percent Daily Values are based on a 2000 calorie diet.