Tangelo pistachio white chocolate muffins
The Kitchn posted Dark Chocolate and Orange Muffins that Jen from Milk and Cookies made after seeing the recipe in Donna Hay's magazines. I'd actually made my own version to (1) welcome my Hun home from OKC and (2) send in for the most recent "Homegrown" blog event, which asks participants to make dishes using local ingredients--this specific one asking for quick bread. I got too lazy to send it in, but I did make them, and Hun loved them. So did I, for that matter. The only difference I made to the recipe on Jen's page was to use tangelos, white chocolate, and pistachios instead of oranges and dark chocolate.
adapted from Donna Hay Magazine (Issue 8)
serves 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 eggs
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.
adapted from Donna Hay Magazine (Issue 8)
serves 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 eggs
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.
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