Croque-o-dile in the gardens' Blueberry and orange muffins
1 orange
1 cup sugar
1¼ cups milk
2 eggs
150g butter, melted
2 cups self-raising flour
1 cup frozen blueberries and extra for garnishing
approx 150g cream cheese (optional)
Cut unpeeled orange into quarters and each quarter into half. Process the cut orange and sugar until very finely chopped. Add milk, eggs, melted butter and process until combined.
Measure the flour into a large bowl. Mix in the blueberries. Add the wet mixture to this and gently fold together, taking care not to overmix.
Grease 12 Texas-sized muffin trays. Spoon mixture into pans.
Place a piece of cream cheese into the centre of each and then garnish with blueberries.
Bake at 200degC for 30 minutes until golden and a skewer inserted into the middle comes out clean.
When cool, dust with icing sugar.
Requested by Rebecca Then, of Dunedin.
Julz Asher, owner and baker of Croque-o-dile in Dunedin Botanic Garden sent us this recipe.
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, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
