Not meant to be overly sweet, certainly not savory– made for tangerine syrup drizzled in between halves, over and about…
… best eaten with a fork on a saucer just as you would eat a little pancake drenched in your favorite syrup. That is what makes this a dessert muffin.
Tangerine-Orange Chocolate Chip Dessert Muffins ~
~ Skirt in the Kitchen ~
Make your syrup of 1/2 cup tangerine juice freshly squeezed… with sugar– 1 mounting cup…
Bring to a boil over the stove top; turn off, put in the ‘frig to cool, to thicken slightly…
In the meantime, blend, whisk 2 sticks of unsalted butter… add 1 cup sugar until light…
What about eggs?– Add 2, one at a time.
In a separate bowl, with a hand whisk, whisk together–buttermilk, 1/2 cup… now sour cream– 1/4 cup, 1 teaspoon baking soda, 1 teaspoon freshly squeezed lemon juice and 3/4 teaspoon cognac. Add this mixture to the original batter, blend well.
With golden raisins, chop– 1/2 cup…
… and stir in, as well as–
… 1/2 cup dark chocolate chips–
and 1 tablespoon orange zest.
Put into muffin pans, lightly greased with butter, or in paper-lined pans.
Bake at 400 degrees Fahrenheit, checking after the first 10 minutes.
After the tangerine syrup has been chilled,
and muffins are slightly cooled,
spoon over or in the middle of both halves.
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