Indeed a sumptuous muffin, half orange and half chocolate, that certainly will charm any guest.
2 cups all purpose flour
½ cup sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup toasted, chopped blanched almonds
2 eggs, beaten
¾ cup orange juice
1/3 cup butter or margarine, melted
2 ounces semi-sweet chocolate, melted
Grated rind of 1 large orange
Preheat oven to 400°. Brush twelve 2½" muffin cups with melted butter or coat with vegetable spray.
In a mixing bowl combine the flour, sugar, baking powder and salt. Stir in the almonds, leaving ¼ cup to sprinkle over tops of muffins. Combine the eggs, orange juice and butter. Stir into the dry ingredients until just well mixed. Remove half the batter to a second bowl. To one-half the batter add the melted chocolate, mixing rapidly until smooth. To the other half of the batter add the grated orange rind, mixing well. Holding the muffin tin slightly tipped, spoon in the orange batter on one side of each muffin cup. Fill the other side with chocolate batter. By lightly touching the batter you can keep each under control — and they certainly do not have to be perfect. Sprinkle tops with remaining almonds. Bake muffins 20 minutes.
To toast almonds, spread the nuts in a cake tin and place them in a 300° oven. Toast about 15 minutes, stirring occasionally. Watch carefully to avoid burning.
From Mary Gubser’s “Quick Breads, Soups, and Stews“, Publ. Council Oak, ISBN 0-933031-33-5