Tangelo pistachio white chocolate muffins
adapted from Donna Hay Magazine (Issue 8)
1 3/4 cups plain all-purpose flour
1 1/2 tsp baking powder
3/4 cup caster sugar
1 tbsp orange zest
1 cup dark chocolate, roughly chopped
1 cup plain yoghurt (no gelatine)
half stick (4 Tbsp) unsalted butter, softened
2 tbsp orange juice
Preheat oven to 350 degrees.
Cut 8 strips of non stick baking paper into 2 1/2" x 24".
*That was Jen's measurement--mine was more like 18"--you want overlap to make sure the wraps won't unravel in the oven. Jen said the paper rolls should snug into ramekins or muffin pans, but mine didn't; I rolled them to fit into the bottom of the ramekins, but the ramekins flared out a bit;that's where the butcher's twine comes in handy.
The rest of this recipe is Jen's, as adapted from Donna Hay. Substitute ingredients however your heart desires--it's a winner no matter which way you go! Unless you do something odd, like ... meat and ... beer ...
Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.
In another smaller bowl, combine the yoghurt, butter, eggs and orange juice until well blended.
Add the wet mixture to the dry mixture and mix until just combined.
Spoon the batter carefully into the prepared ramekins.
Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer.
Remove from oven and cool for 5 minutes. They are ready to serve straight away.
If you don’t want to make your own cases feel free to use conventional muffin cases. In this case you will make 12 muffins instead.