Clementine drizzle muffins


300g self-raising flour, sifted
175g golden caster sugar
1 tsp baking powder
2tsp poppy seeds
100g grated carrot
200ml whole milk
1 large egg
1tsp vanilla extract
75ml (5tbsp) sunflower oil
4 clementines, zest and juice
100g golden granulated sugar


1. Preheat the oven to 200C, gas mark 6. Line a 12-hole muffin tin with cases. Stir together the flour, caster sugar, baking powder, poppy seeds and carrot in a large mixing bowl. In a separate bowl, whisk the milk, egg, vanilla, oil and 1/2 the clementine zest and juice. Stir the wet ingredients into the dry to make a batter.

2. Divide between the cases and bake for 12-15 minutes, until risen and golden. Transfer to a wire rack, then stir together the granulated sugar and remaining clementine zest and juice.  Spoon over the top of the warm muffins.

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes

Makes: 12

Nutritional Info

Typical values per serving:

Energy 116kj
Fat 8.3g
Saturated Fat 1.4g
Carbohydrate 46.1g
Sugars 27.2g
Protein 4.1g
Salt 0.4g
Fibre 1.1g

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4 stars

Average user rating Based on 33 ratings

This recipe was first published in Fri Nov 04 11:25:00 GMT 2016.