Orange-Pineapple Chocolate Chip Muffins
1 1/2 cups GF all-purpose flour
1 cup GF oat flour
1 tsp aluminum-free baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup raw cane sugar
1/3 cup GF orange marmalade
1 large egg
1 large orange, freshly juiced (3/4 cup) and zested
1 cup fresh ripe pineapple, finely chopped
1/2 cup dark chocolate chips
Tip 1: Please read about oat safety because newly diagnosed Celiac patients, a few people with Celiac disease or gluten sensitivity may react to oats.
Tip 2: I use Better Batter GF all-purpose flour, Bob’s Red Mill GF oat flour and Bonne Maman GF orange marmalade.
Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.
Soak the orange in a water/vinegar bath for about 15 minutes to get the wax off before grating the peel.
Combine the dry ingredients: flours, baking powder, baking soda and salt. In a large bowl or stand-alone mixer, mix together the sugar and marmalade. Add the egg, scraping down the sides as needed. Add the orange juice and zest. Add the dry ingredients and mix on low speed until combined. Add the pineapple and mix on medium high speed for several minutes so that the batter is creamy. Gently fold in the chocolate chips.
Fill each muffin cup with batter using an ice cream scoop. Bake until golden brown, about 20 minutes. Transfer to a cooling rack to cool completely. Store in the fridge.
I found the original recipe for orange-pineapple muffins on Yummly.