Ingredients
• 1 cup self-raising flour
• 1⁄4 cup cocoa
• 1⁄3 cup caster sugar
• 1⁄2 cup milk
• 60g butter, melted, cooled
• 1 egg, whisked
• Finely grated zest of 1 orange
• 1⁄2 cup Jaffas
• 3⁄4 pure icing sugar
• 1 Tbsp orange juice
• 2 tsp warm water
• Extra 6 Jaffas, to serve
Method
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Preheat oven to 180°C. Line the holes of a 6-hole muffin tin with paper cases. Combine flour, 2 Tbsp of the cocoa and caster sugar in a bowl. Make a well in centre. Whisk milk, butter, egg and orange zest in a large jug. Add to flour mixture and gently stir until well combined.
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Using a rolling pin, crush Jaffas and add to muffin batter. Stir until just combined, then spoon mixture into paper cases. Bake for 15-20 minutes or until cooked through when tested with a skewer. Stand for 5 minutes before transferring to a wire rack to cool completely.
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Sift icing sugar and remaining cocoa into a bowl. Add orange juice and water. Stir until a smooth icing forms. Spoon icing over muffins and top each with a Jaffa to serve.
