Pre-make the topping. Fresh orange peel cut into long thin strips. For a few seconds, drop them in boiling water, then take it out and immediately under cold running water, then do the same again (in boiling water, then under cold water). It is necessary to release the bitterness. Then carefully cut away the excess white flesh with stripes (that is, if there is a special knife for slicing shavings of orange peel). Soak the peel in the alcohol. I took 3 tsp of white rum and mixed with 2 tsp water and a little podslushivaet the mixture. Leave all this to soak for a time which made the dough.

Dough. Mix flour, cocoa, baking powder and salt. Separately whisk the eggs with the sugar. Then add the oil (I had the mixture turned homogeneous, but it's not scary, because when mixed with flour, everything comes back to normal). And then the milk. I'm in the milk poured half mixture of rum from under the orange peels. Because I do all the sweeteners in milk, I added another 15 tablets "wort". Why write about it, they just add more sweetness (as in the original recipe - 0, 5 tbsp. sugar for this amount of cocoa I thought not enough), and on the quantity and the quality of the test is not affected. Then pour the mixture into the flour and mix well. Spread the batter in greased molds (I also panasov. breadcrumbs sprinkled), filling them 3/4 of the height. True, I filled a third and, as it turned out, the dough rose quite strongly. On top lay the zest, twisting it helically or as necessary. Can a little push. During baking the dough rises and partially captures the zest, so she is depressed automatically.

Bake in preheated to 190 degrees oven for 20 -25 minutes. Serve slightly cooled with cold milk. If desired, sprinkle with powdered sugar. All a pleasant appetite.

Special thanks to the author of the original muffins!