Cointreau Muffin

Preheat the oven to 160 °C (fan) and prepare a muffin tin with paper liners.

In a large bowl, mix flour, baking powder and baking soda, add the grated orange zest and stir in the dark chocolate.

Chop the orange flesh into small pieces and fold it into the dry ingredients.

In a second bowl, beat the egg, sugar, oil, buttermilk, Cointreau and lemon yogurt until light and frothy.

Add the flour mixture to the wet ingredients and fold it in only until no dry flour remains.

Spoon the batter into the liners and bake the muffins for about 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove them from the liners and let them cool completely on a wire rack.