Clementine drizzle muffins

Name: Clementine drizzle muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 300 g self-raising flour, sifted; 175 g golden caster sugar; 1 tsp baking powder; 2 tbsp poppy seeds; 100 g grated carrot; 200 ml whole milk; 1 large egg; 1 tsp vanilla extract; 75 ml (5tbsp) sunflower oil; 4 clementines, zest and juice; 100 g golden granulated sugar

These muffins are packed with grated carrots, poppy seeds and clementine zest, glazed with a simple clementine syrup .

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Makes12
CourseSnack
Prepare15 mins
Cook15 mins
Total time30 mins

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300g self-raising flour, sifted
175g golden caster sugar
1 tsp baking powder
2 tbsp poppy seeds
100g grated carrot
200ml whole milk
1 large egg
1 tsp vanilla extract
75ml (5tbsp) sunflower oil
4 clementines, zest and juice
100g golden granulated sugar

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.
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.

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