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Clementine drizzle muffins

Clementine drizzle muffins

A lovely little recipe to try with the little one, this recipe is a little forgiving so if you like me have little ones sampling the recipe whilst making it.

These go down a treat for all the family.

Recipe

Ingredients

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

Method

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.  

3. Spoon over the top of the warm muffins.

These are delish and a must have!

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