Chocolate Orange Muffins

When I was a kid, a Terry's Chocolate Orange was one of those treats that you could only get in England, or when it emerged from the suitcase of someone who'd just been there. Nowadays, they can be found in the "import" aisle of most mainstream American supermarkets, but I still have fond memories of those coveted, foil-wrapped spheres, with their embossed, tightly-packed wedges. These muffins have a taste very like that venerable piece of confectionery, only interpreted as a wholesome, home-baked treat. This constitutes a total win since - despite their gooey, orangey, chocolatey goodness - they actually contain comparatively little fat or sugar, and the fact that they are muffins makes them a perfectly respectable option for breakfast (which we all know is the most important meal of the day, innit?). This recipe makes a dozen, but the batch I made the other day disappeared in less than 24 hours, so you might want to double it, just to make sure that you actually get to eat one.

Chocolate Orange Muffins
Ingredients
~ 2.5 cups whole wheat pastry flour
~ 1 tbsp. baking powder
~ 1/2 tsp. each: salt, cinnamon
~ 1/2 cup chocolate chips (I use Ghirardelli semi-sweet)
~ 1/2 cup plain, unsweetened soy milk
~ 1/2 cup orange juice
~ 1/3 cup sugar
~ 1/4 cup canola oil
~ 1/4 cup applesauce
~ 1 tsp. each: vanilla extract, orange extract

Directions
~ Preheat the oven to 375 degrees fahrenheit, and coat a muffin tin with cooking spray.
~ In a bowl, combine the flour, baking powder, salt, cinnamon, and chocolate chips.
~ In a separate bowl, mix the soy milk, juice, sugar, oil, applesauce, and vanilla and orange extracts.
~ Add the wet mixture to the dry ingredients and mix to combine.
~ Spoon the batter into the prepared muffin tins, and bake for 20-25 minutes at 375 degrees, or until a toothpick inserted into the center comes out clean.
~ Allow to cool briefly in the pan, then remove to a cooling rack. These are yummy served warm or at room temperature.