Name: The Fat Pigeon’s blueberry and white chocolate muffins
Cook time: 35 min
Total time: 35 min
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

This recipe first appeared in Food magazine issue 68.

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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.