Sugar, bread and some travel seem to be the bread and butter of my blog. This is how it usually sweet things happen on a blog.
It’s a rainy Sunday morning. The weather sucks, so a walk is out of question. My reserve of blog content is running low. I feel an urge to make something, but I don’t know what yet.
It must be easy and quick as in the afternoon Tomek will use an oven for 5 hours to prepare pulled pork and we need to bake bread as well. I’m not in a mood for something sweet, because if there is something sweet at home I will eat it. But it’s too miserable for a salad. A soup would need to be spot on to make it to the blog, and today we are just need to recycle not the freshest broccoli, so it won’t be anything fancy.
I try to think of something, anything, but my head is empty. Homemade cosmetics that I was trying lately are good, but still need more experiments. I flick through cookbooks and finally my brain finds solution. I need to use blood oranges.
A few searches later I have a recipe for muffins. Yes, they are sweet, but it’s Sunday. If I promise myself not to eat sweets during upcoming week I should be fine (I know I’m lying, but the idea of orange muffins already is in my head).
Muffins are easy and I already have all ingredients, I will be able to tell my friend about them, so instead of wasting more time by wondering what to do I just stand up and make a batch.
And loads of muffins later, here we are…
Blood Orange White Chocolate Muffins
- 275g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 80g sugar
- grated zest of 3 blood oranges
- 140g white chocolate, roughly chopped
- 115g unsalted butter, melted and cooled down
- 155ml juice from blood oranges
- 1 tsp vanilla extract
- 2 eggs
- 40g sugar
- 60ml juice from blood oranges
Preheat the oven to 200°C (180°C fan).
If you are using a silicone muffin pan, just skip this step, your muffins will nicely pop up from the pan, otherwise butter a muffin pan or line them with paper cases.
Sift the flour, baking powder, baking soda and salt into a large bowl.
Add the sugar and orange zest and stir together. Mix in the white chocolate.
In a separate bowl put the butter, orange juice, vanilla extract and eggs and whisk it.
Pour the liquid ingredients into the flour mixture and stir gently to combine.
Divide the mixture equally between the muffin cases.
Bake in the oven for 25 minutes or until golden and a skewer inserted in it comes out clean.
While muffins bake prepare the syrup.
In a small saucepan boil the orange juice with 40g sugar until the sugar dissolves and the mixture slightly thickens.
Prick still warm muffins with a skewer and pour the orange syrup over the muffins. Let it soak in.
Leave it to cool entirely.