Clementine drizzle muffins

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

Makes: 12


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.