This classic combination of flavors really is hard to beat. Using fresh-squeezed orange juice in the icing will give it a delicate orange color.

Ingredients: (Makes 10)

• 300 g/11 oz tin mandarin segments, drained
• 225 g/8 oz self-raising flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• 1 tablespoon finely grated orange rind
• 115 g/4 oz caster sugar
• 60 g/2½ oz unsalted butter, melted
• 1 egg
• 5 tablespoons milk
• 85 g/3 oz plain chocolate chips
• 115 g/4 oz icing sugar
• 3 tablespoons orange juice
• 1 chocolate flake bar, to decorate

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Line a muffin tin with 10 paper baking cases.

Roughly chop the mandarin segments and set aside. Combine the flour, baking powder, cinnamon, orange rind and sugar in a medium bowl and stir well. In a separate bowl beat the butter, egg and milk. Stir into the flour mixture until just combined. Stir in the chopped mandarin segments and chocolate chips and divide the batter between the muffin cases.

Bake for 20 to 25 minutes until well risen and a skewer inserted into the center comes out clean. Remove from the oven and cool for 10 minutes.

Combine the icing sugar with enough orange juice to form a smooth paste. Drizzle the icing over the muffins and sprinkle each with a crumbled chocolate flake bar. Transfer to a wire rack to set. Store in an airtight container for up to 4 days.