Chocolate Orange Banana Rum Muffins

Chocolate Orange Banana Rum Muffins! I don’t know if these are for breakfast or dessert. (I think the answer is “yes!”) They are wonderfully moist and bursting with flavour. I was skeptical of the chocolate/orange combination for a long time. Remember those chocolate oranges? I wouldn’t go anywhere near them for years, but once I finally tried it, I was sold. I already knew that the banana/rum combination was a winner!

Throwing them all together in these muffins, well I just knew I couldn’t go wrong! Oh, and did I mention they are chock full of white chocolate as well? They sure are!

I found the recipe (sans the Rum) on Rock Recipes, a great blog from St. John’s, Newfoundland (“The Rock”), Canada – Gorgeous recipes from a gorgeous spot!

St. John’s is one of my favourite places. Jay & I try to head up there every summer to escape the oppressive Virginia heat, which is in full swing this week. It has come very close to hitting triple digits in the past two days. And oh yeah, the humidity is here as well. I tell you, I just wake up in a bad mood knowing I have to drag the poor dog out for a walk in weather like that. That’s why I need something incredibly delicious for breakfast. You know, something to sooth my summer frayed nerves after my morning stroll on the sun.

Lucky for me, my air conditioner is a real champ. It’s working overtime to cool me down so that  I can enjoy my luscious Chocolate Orange Banana Rum Muffins with a nice cup of coffee, while I dream of moving up to St. John’s next summer!

Chocolate Orange Banana Rum Muffins

recipe adapted from: Rock Recipes

yield: 20 muffins

Ingredients:

• 1 cup white sugar
• ½ cup vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• zest of one orange, finely chopped
• 3 Tablespoons Rum
• 1 3/4 cups flour
• 1/2 cup good quality cocoa
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• juice of one orange
• 1 cup white chocolate chips

Directions:

Preheat oven to 325°F. Line muffin tins with 20 cupcake liners. Set aside.

Beat sugar and oil in a bowl until well combined. Add eggs, orange zest, mashed banana and rum. Mix well.
Sift together dry ingredients and fold into banana mixture alternately with orange juice.

Fold in the white chocolate chunks.

Pour batter into lined muffin tins and bake for 25 minutes. A toothpick inserted in the center which comes out clean is the best indicator that the cupcakes are fully baked.

Place on rack to cool.

Enjoy!

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