Clementine & poppy seed muffins

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• 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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• Cat

  18 February 2010

  Cat rated this recipe

  

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• Cat

  30 March 2010

  Cat commented on this recipe

  I found these were better the next day - fresh out of the oven they tasted of nothing much, but the citrus flavour was rather more definite after resting over night. They would be better still with more juice and zest, though, and I wish I could have seen the above comments before making the muffins for the first time. I have had a request to make them again, though, so I'll try that next time.

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• Min

  22 January 2011

  Min commented on this recipe

  I tried this recipe with 1 large pink grapefruit substituting the clementines, using all the zest and juice. Delicious results!

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• pamajam

  07 February 2011

  pamajam commented on this recipe

  I took the advice above regarding adding more zest, but be careful, if using a grater to zest that you don't grate too much of the layer just below the skin, makes them very bitter!

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• fraebrown

  13 March 2011

  fraebrown rated this recipe

  

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• itsnice

  10 June 2011

  itsnice commented on this recipe

  I did a sneaky swap here as I didn't have clementines. I used two oranges instead. I used a little less yogurt and a little more butter. As well as that, I separated the egg yolk and white and whipped the white up into stiff peeks before gently folding in at the end. When they had (almost) cooled I sprinkled icing sugar mixed with spices over the top, through a sieve. They taste really good - about to take them to a cake party on the beach.

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• itsnice

  10 June 2011

  itsnice rated this recipe

  

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• Sarah Dove

  02 August 2011

  Sarah Dove commented on this recipe

  I haven't made this yet, but I am just wondering: how do you juice clementines? I'm imagining putting each de-pithed segment into a garlic press and squooshing it through that...

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• scrummy

  11 August 2011

  scrummy commented on this recipe

  i put the depithed segments in yummy!

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• TheFifiMachine

  29 June 2012

  TheFifiMachine commented on this recipe

  I made these last night and they were disgusting! They turned out very rubbery which usually happens when I use yoghurt of Creme fraiche in a cake. I will try again but am Definitely going to leave out the 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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