Get that taste of Christmas with these zingy clementine muffins. Muffins are incredibly easy to make as the lumpier the batter, the lighter the muffin so why not try making these with your little ones? We’ve added raisins to our recipe, but you could always try dried cranberries or fresh blueberries. They’re light and healthy and perfect for lunchboxes because the oats will slowly release energy to keep your family going. If your clementine muffins are starting to get a little bit dry, give them a 10 second blast in the microwave to bring them back to life.
- 200g plain flour 50g porridge oats 100g caster sugar 2 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1 tsp mixed spice 2 clementines, zest & juice 150g raisins 125ml natural yogurt 75ml melted butter 3 tblsp milk 1 egg
Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and line a 12-pocket muffin tin with cases.
Put all of the dry ingredients, plus the clementine zest, into a large bowl and mix well.
Combine all of the wet ingredients into a jug and beat together.
Very carefully pour the wet ingredients onto the dry and stir gently until just combined. You want the mixture to be lumpy and loose, so add a drop more milk if needed.
Use an ice-cream scoop to dollop the mixture into each of the muffin cases. Bake in the oven for 25 minutes until the muffins are golden.
Leave to cool in the tin for 5 minutes and then turn out onto a wire tray to cool completely. Store in a cake tin for up to a week.
You could make a quick icing to go on top of the muffins. Mix the juice of a clementine with 75g of icing sugar and then pour over each of the muffins.