
This recipe first appeared in Food magazine issue 68.
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Ingredients
Garnish
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.
Note
- 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.