You know how people like to name what books they'd want to take with them if stranded on a desert island? (I actually typed "dessert" island at first. Wouldn't THAT be fun!) Well, after my Bible the next "book" I'd want to take would be my complete set of Victoria magazines. My DH would tell you I am quite fanatical with my devotion to the old Victoria, primarily the ones published from 1987-2000 when the incomparable Nancy Lindemeyer was editor. And so I read and re-read these classic issues, including February 1992, which had a yummy sounding recipe for White Chocolate Muffins.
I had planned to make these in February but kept forgetting to buy two of the ingredients (orange juice concentrate and almonds) at the grocery store. Last night, I whipped these up beginning to end in under 30 minutes, with wonderful results! And since I tweaked a couple of the amounts (and substituted chocolate chips for shaved chocolate), here's the recipe. They called them "White Chocolate Muffins," but in my mind, these shall henceforth be known as ...
1/4 cup vegetable oil
1/2 cup frozen orange juice concentrate, thawed
1/2 cup milk
2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
2/3 cup white chocolate chips
1/3 cup sliced almonds
Preheat oven to 400 degrees and prepare cupcake pans by inserting 15 paper baking cups. In medium bowl, combine egg, oil, OJ and milk until blended well. In another bowl, combine flour, sugar, baking powder, chocolate chips and almonds. Mix well. Make a well in the center, add wet ingredients, and combine just until moistened. Fill paper cups 3/4 full and bake for about 15 minutes, just until golden brown on top. (I recommend having these with a nice cup of tea, of course, but they're also good with the orange juice you'll prepare from any leftover concentrate!)