Step 1

Preheat the oven to 190/375/gas Line a muffin tin with paper or silicone cases (remember, muffin cases are bigger than cupcake cases, so if you're using a cupcake tray, this mix will probably make more than 12 and will need a little less cooking time).

Step 2

Pop the zest & juice from the oranges in a jug, then top up with enough milk, water or orange juice to reach 250ml.

Step 3

Add in the beaten egg and oil and stir well.

Step 4

In a large mixing bowl, sift the flour, baking powder, salt, bicarb and cocoa powder together. Add the sugar and mix to combine.

Step 5

Pour the jug of wet ingredients into the bowl of dry, and quickly and smoothly fold them together.

Step 6

Spoon into the awaiting cases and bake for 20 - 25 minutes until the tops spring back when pressed, and a skewer comes out clean.

Step 7

Let cool fully before storing or freezing.