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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper cases.
2. 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.
3. 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.

Per muffin

206 kcalories, protein 4.6g, carbohydrate 27.1g, fat 9.5 g, saturated fat 4.9g, fibre 0.7g, salt 0.72 g

Latest comments and suggestions

• merilin

  14 November 2007

  merilin rated and commented on this recipe

  

  Goes well with ginger lemon tea but would need some more of clementine juice to give a boost in taste. Lovely and Christmasy but nothing outrageous :)

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• Jo Jo

  21 November 2007

  Jo Jo commented on this recipe

  Really lovely recipe. Muffins turned out very soft and light. I do agree with my fellow goodfooder above in that perhaps adding a bit more zest would enhance the clementine flavor. I found drinking tea with them drowned out the lovely delicate flavor of the muffins.

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• Jo Jo

  21 November 2007

  Jo Jo rated this recipe

  

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• Tara's GF

  02 December 2007

  Tara's GF rated and commented on this recipe

  

  De-lish!!!

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• ljwarrington

  22 January 2008

  ljwarrington commented on this recipe

  really good - made it into a cake in a loaf tin too. the clementine flavour is just a little too subtle though for my liking!

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• Lily

  25 January 2008

  Lily rated and commented on this recipe

  

  I made these last night and they turned out brilliantly. The recipe was very easy and I took on the comments about extra flavour and added more clementine zest and juice. Would thoroughly recommend.

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• Gbobs

  06 March 2008

  Gbobs rated and commented on this recipe

  

  heaven on a plate they were delicious! The Family ate them all on the day they were made!

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• HayleyGrice

  18 September 2008

  HayleyGrice rated and commented on this recipe

  

  Made these in fairy cake cases instead of muffin cases, and baked for 18 mins. Really light little cakes. Wish I would have read the comments before baking as you could barely tell there was any clementine in there - would probably up the zest and juice by two more clementines.

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• evil

  21 December 2008

  evil rated and commented on this recipe

  

  Made these several times, great recipe!

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• Jodi

  01 October 2009

  Jodi commented on this recipe

  has anyone tried this with lemon or lime juice? could i use creme fraich instead of yoghurt?

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Ingredients

• 250g self-raising flour
• 2 tsp baking powder
• 100g golden caster sugar
• 2 tbsp poppy seeds
• 4 clementines , 4 zested and 3 juiced
• 100g melted butter
• 2 eggs , beaten
• 200ml natural yogurt

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Difficulty and servings

Makes 12 cakes

Preparation and cooking times

Ready in 45 minutes

Vegetarian

Ingredients

• 250g self-raising flour
• 2 tsp baking powder
• 100g golden caster sugar
• 2 tbsp poppy seeds
• 4 clementines , 4 zested and 3 juiced
• 100g melted butter
• 2 eggs , beaten
• 200ml natural yogurt

Per muffin

206 kcalories, protein 4.6g, carbohydrate 27.1g, fat 9.5 g, saturated fat 4.9g, fibre 0.7g, salt 0.72 g

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