poppy seed and clementine muffinsrating:
These are really lovely - light and orangey and very moreish!
50g plain flour
3 tsp baking powder
100g golden caster sugar
2 tbsp poppy seeds
2 clementines , zested and juiced
100g melted butter
2 eggs , beaten
200ml natural yogurt
Pre-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.