Happy Healing and Orange-Banana Indulgence Muffins Using Lindt Chocolate

by Joanne on October 25, 2013

We are still in marathon recovery mode.  Residual aches and pains are all that’s left. No permanent damage was done to the bods…at least as far as we knowWinking smile

The dogs and I went for a 2 3/4 mile jog on Thursday.  I’d like to take them on a short run Saturday and a little longer Sunday.  We’ll see how the mind and body feel.   Other than that, we are looking forward to a couple of months where miles and time on the road are all optional.  Running without a plan.  

With no special diet to follow, there will be a lot of holiday baking to think about, maybe some wine tasting, possibly new restaurants to visit.  There are definite travel plans in the near future.  Too bad “Frick and Frack” …aka Shane and Zoey can’t join us until January.  They have to guard the house.

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Shane is a good recovery run dog. He’ll keep you slow and easy.  Zoey on the other hand doesn’t care if you’re running with a cast on your leg, you’re going fast.

Muffins for Recovery

This muffin is based on a recipe off the Lindt Chocolate website.  You won’t find a low fat muffin there, but you will find the original recipe for Lindt Orange Indulgence Muffins. It looked too good and too easy for me to pass up.  I simply made the muffins into something a little less “sinful”.

Sunday in August Baking5

Makes 12 standard muffins

  • 2 over rip bananas for a low fat muffin OR 1/3 cup softened butter to make the original Lindt Muffin recipe.
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 TBS heavy cream OR 2 TBS milk
  • 1/2 tsp almond extract OR 1/4 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 TBS baking powder
  • 1/4 tsp salt
  • 3.5 oz Bar of Lindt Excellence Intense Orange Bar, chopped

Preheat oven to 400 F.

Line standard muffin tins with paper liners

Cream the bananas (or butter) with the sugar – until smooth.

Combine the eggs, milk, extract and add to the sugar mixture.

Combine the flour, baking powder, salt and add to the batter.

Gently fold in the chopped chocolate.

Spoon into prepared muffin tins and bake 20 – 22 minutes.

Sunday in August Baking7

The best part of eating this muffin is daring to drop a dollop of butter on it while still warm.  The melted chocolate, the melting butter…could there be anything better?!

What’s your favorite chocolate to use in baking?

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1 Comment

  • At 2013.10.28 22:07, Pam said:

    Lindt chocolate is some of the very best! I love coconut oil instead of butter as a spread.
    Glad you are recovering from all of the racing.
    Can’t wait to see you for the holidays!!

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