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    Clementine drizzle muffins

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    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.

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