Blood Orange and Chocolate Chip Muffins with Citrus Glaze

8 ounces plain Greek yogurt
zest and juice from three blood oranges
1/3 cup brown sugar
2 eggs
1/2 cup melted butter, slightly cooled
1/4 cup milk
1 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons ground flax
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup miniature chocolate chips
1/2 to 1 cup powdered sugar for glaze

Preheat oven to 350° F. In a large bowl, mix together Greek yogurt, brown sugar, eggs, melted butter and the juice from two blood oranges. Set the third orange aside for the glaze. In a separate bowl, whisk together both flours, baking power, baking soda, flax, and salt. Mix the dry ingredients into the wet ingredients using a rubber spatula, just until combined. Stir in chocolate chips.

Divide mix between 12 muffin cups. Bake at 350° F for 20 to 25 minutes until tops bounce back when lightly tapped. Remove from oven and allow to cool for 5 minutes.

Mix one tablespoon of powdered sugar at a time into the juice from the remaining blood orange until a light glaze consistency is reached. Number of tablespoons will depend on the amount of juice in the orange. Dip the warm muffins into the glaze. Serve immediately or store in a sealed container until ready to eat.


Makes 12 muffins.