250 g plain flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup (175 g) 6 oz unrefined caster sugar (superfine granulated)
grated zest of 2 oranges
125 g punnet blueberries
100 g white chocolate, roughly chopped
2 medium eggs
250 ml milk
1 stick (8 Tbsp)4 oz (100 g) unsalted butter, melted
1 tbsp baking powder
1/2 tsp salt
3/4 cup (175 g) 6 oz unrefined caster sugar (superfine granulated)
grated zest of 2 oranges
125 g punnet blueberries
100 g white chocolate, roughly chopped
2 medium eggs
250 ml milk
1 stick (8 Tbsp)4 oz (100 g) unsalted butter, melted
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Line 8 tall dariole moulds with circles of parchment paper 20 cm in diameter. Alternatively line a muffin tin with muffin cases.
3. Sift the flour, baking powder and salt into a bowl. Stir in the sugar, orange zest, blueberries and roughly chopped chocolate, making a well in the centre.
4. Mix the egg, milk and butter in a jug and pour onto the dry ingredients, stirring quickly to incorporate. Spoon the mixture carefully into the darioles or muffin cases.
5. Place them on a baking sheet and bake in the oven for 25 - 30 minutes.
6. Remove the muffins from the darioles, leave to cool.
2. Line 8 tall dariole moulds with circles of parchment paper 20 cm in diameter. Alternatively line a muffin tin with muffin cases.
3. Sift the flour, baking powder and salt into a bowl. Stir in the sugar, orange zest, blueberries and roughly chopped chocolate, making a well in the centre.
4. Mix the egg, milk and butter in a jug and pour onto the dry ingredients, stirring quickly to incorporate. Spoon the mixture carefully into the darioles or muffin cases.
5. Place them on a baking sheet and bake in the oven for 25 - 30 minutes.
6. Remove the muffins from the darioles, leave to cool.
serving amount
serves: 9
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