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Clementine drizzle muffins
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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.
Typical values per serving:
Energy |
116kj 278kcals |
---|---|
Fat | 8.3g |
Saturated Fat | 1.4g |
Carbohydrate | 46.1g |
Sugars | 27.2g |
Protein | 4.1g |
Salt | 0.4g |
Fibre | 1.1g |
This recipe was first published in November 2016.
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