Clementine drizzle muffins

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

Step by step

1. 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.
2. 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.