Recipe: FAT PIGEON | Images: ASHLEE DECAIRES
Makes 12 large muffins
In blender add:
2 oranges, cut into quarters
1 cup sugar
Blend until well mixed and mushy looking, then add:
½ cup oil
1 cup plain sweetened yoghurt
1 cup buttermilk
1 tsp vanilla essence
2 eggs
Blend well.
In a bowl sift together:
3½ cups self-raising flour
1 tsp baking soda
½ tsp Chinese five spice (optional)
pinch salt
Add and fold through:
1¼ cups white chocolate buttons
1¼ cups frozen blueberries
Add the wet to the dry mix. Fold until completely mixed but don’t over-mix.
Place in Tex Mex muffin tins lined with muffin liners or large cupcake papers.
Bake at 160°C fan bake for 35–45 minutes.
Test with cake skewer (sometimes the blueberries and chocolate make it hard to test that they are cooked).
To decorate
¾ cup melted white chocolate buttons
¾ cup blueberries
Place a dollop of white chocolate on each muffin then a few berries (3 or 4).
Drizzle the remaining chocolate over the muffins and then dust with icing sugar.
