Clementine and poppy seed muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 12
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
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.
