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.

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