Clementine and poppy seed muffins

Name: Clementine and poppy seed muffins
Total time: 45 min
Yield: Makes 12
Cuisine: British
Ingredients: 250g self-raising flour; 2 tsp baking powder; 100g golden caster sugar; 2 tbsp poppy seeds; 4 zested clementines 3 juiced; 100g butter melted; 2 eggs beaten; 200ml natural yoghurt

Published: March 25, 2015 at 3:05 PM

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Makes 12

Easy

Total time: 45 mins

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The best recipe for clementine muffins. Clementines give a more subtle, delicate flavour than oranges in these light muffins and the trick to making them well is to not over-mix the batter before you pop them in the cases, it needs to be lumpy. Bake and enjoy!

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Alternatives

Complete the dish

Make these zingy clementine muffins for afternoon tea, then check out our easy blueberry muffins and banana muffins. We've also got plenty more delicious muffin recipes to try.

Ingredients

Nutrition

250g self-raising flour
2 tsp baking powder
100g golden caster sugar
2 tbsp poppy seeds
4 zested clementines

3 juiced
100g butter

melted
2 eggs

beaten
200ml natural yoghurt

Nutrition: per serving

kcal206
fat9.5g
carbs27.1g
fibre0.7g
protein4.6g
salt0.72g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper cases. Put the flour, baking powder, sugar and poppy seeds in a large bowl with a pinch of salt and mix together. Whisk the remaining ingredients together and pour into the bowl. Mix together quickly (don’t over mix, you want it a bit lumpy). Divide between the paper cases and bake for 25-30 minutes until risen and golden.

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