170g of dark chocolate chips
1/2 cup of pistachios, chopped (50g)
2 cups of all-purpose flour (240g)
3/4 cup of sugar (135g)
2 tablespoons of active dry yeast
1/2 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of milk (240ml)
1/2 cup of melted butter (100g)
1 tablespoon of grated orange zest
1 teaspoon of vanilla extract
1 lightly beaten egg
1/3 cup of raspberry jam (100g)
170g of dark chocolate chips
1/2 cup of pistachios, chopped (50g)
2 cups of all-purpose flour (240g)
3/4 cup of sugar (135g)
2 tablespoons of active dry yeast
1/2 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of milk (240ml)
1/2 cup of melted butter (100g)
1 tablespoon of grated orange zest
1 teaspoon of vanilla extract
1 lightly beaten egg
1/3 cup of raspberry jam (100g)
Preheat the oven to 350°F (180°C)
Grease nine 8cm muffin tin cups
Reserve 1/3 cup of chocolate chips and 2 tablespoons of pistachios
In a medium bowl, whisk together flour, sugar, yeast, cinnamon, baking soda, and salt
Add the reserved chocolate and pistachios
Mix well
In another medium bowl, combine milk, melted butter, orange zest, vanilla extract, and egg
Whisk until smooth
Add to dry ingredients
Mix until a dough forms
Divide dough evenly among muffin cups
Top each with 1 tablespoon of raspberry jam and cover with another tablespoon of dough
Distribute remaining chocolate chips and pistachios on top
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean
Let cool
Serve warm
412 calories per serving
