The Fat Pigeon’s blueberry and white chocolate muffins

ingredients

• • 2 oranges, skin on, quartered, pips removed
  • 1 1/2 cup sugar
  • 3/4 cup canola oil
  • 1 cup plain sweetened yoghurt
  • 1 cup buttermilk
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 4 cup self-raising flour
  • 1 teaspoon baking soda
  • 1 teaspoon five-spice powder (optional)
  • pinch of salt
  • 1 1/2 cup white chocolate bits
  • 1 1/2 cup frozen blueberries

• Garnish

  • 3/4 cup white chocolate melts, melted
  • 1/2 cup blueberries
  • icing sugar to dust

method

• • 1

    Preheat the oven to 165°C fan-bake. Line 18-20 muffin holes with paper cases.

  • 2

    Place the orange quarters in the bowl of a food processor with the sugar and blend until well mixed and mushy.

  • 3

    Add the oil, yoghurt, buttermilk, eggs and vanilla essence. Mix well.

  • 4

    Sift the dry ingredients into a large bowl. Mix in the chocolate bits and blueberries. Fold the liquid ingredients into the flour mixture – be careful not to overmix. Spoon the mixture into the paper cases.

  • 5

    Bake the muffins in the preheated oven for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool the muffins on a wire rack.

  • 6

    To garnish, place a dollop of the melted chocolate on each muffin, then a few blueberries. Drizzle the remaining chocolate over the muffins. Let the chocolate set, then place the muffins in a basket and dust with icing sugar.

notes

• Makes 18-20. - The Fat Pigeon Café, 41 Moa St, Pio Pio, ph (07) 877 8822. Owners: Jo Walker and Melanie Simpson. Main chef: Melanie Simpson.