Ask a chef: Ironic Cafe's apricot and white chocolate muffins

Photo by Peter McIntosh.
Photo by Peter McIntosh.

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

 

Ironic Cafe's apricot and white chocolate muffins
Makes 6-7 large muffins

Ingredients

2½ cups self-raising flour
1 cup brown sugar
1 cup white chocolate buttons
1 cup dried apricots, diced
2 eggs
½ cup oil
1 cup milk
200g apricot jam

Butter cream icing

170g soft butter
300g icing sugar
1 tsp vanilla essence
3 Tbsp cream
3 Tbsp apricot jam

 

Method

Mix flour, sugar, chocolate buttons and diced apricots together. Mix eggs, oil, milk and jam together, add wet ingredients to dry ingredients and fold together until just mixed.

Spoon into lined Texas muffin pans. Bake at 175deg for 25 minutes.

Ice with butter cream icing when cold.

Butter cream icing

Whip softened butter. Add icing sugar and vanilla and mix until combined then whip till fluffy. Add cream and apricot jam and mix again. Pipe on to cold muffins.

 


Requested by Chloe and Netti Rosenberg.

This recipe is from Steve Wilson from Ironic Cafe and the cafe at Toitu.

•  If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.


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