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