St Clements muffins

3 clementines or satsumas
grated rind of 1 lemon
150g caster sugar
1 large egg
100ml milk
50g butter melted and cooled
1 level tsp baking powder
175g self-raising flour

  1. Preheat oven to fan 180.
  2. Melt the butter first. This will give it time to cool so it doesn’t go weird when you add the cold milk.
  3. Line a 12-hole muffin tin with papers.
  4. Measure all the dry ingredients into a large bowl and mix till combined. For muffins not to be tough they need to be mixed as little as possible once the wet ingredients are added, so we’re going to mix those separately.
  5. The clementines or satsumas need to be very finely chopped (pulverised) in a food processor. I used my herb chopper attachment because it goes in the dishwasher more easily and it worked fine.
  6. Measure the milk into a jug and mix in the egg. Add the clementines or satsumas and mix, add the melted butter and go again.
  7. Make a well in the dry ingredients bowl and pour in the mixed wet ones. Mix quickly until just combined, it doesn’t need to be smooth.
  8. Fill the cases and bake for around 20 minutes until the muffins spring back when tested.
  9. Cool on a rack, dust with icing sugar and scoff. Particularly good with a cup of tea.
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