Mini St Clements muffins
These are not breakfast muffins and are therefore sweeter. They are delicious at any time and children love them, too. It is easier to use small paper cases to line the mini-muffin tins.
What you need:
- 1 thin-skinned orange (washed)
- grated zest of 1 lemon
- 100 gram caster sugar
- 1 egg
- 100 ml milk
- 50 gram butter (melted and cooled slightly)
- 1 teaspoon baking powder
- 175 gram self raising flour
- icing sugar for dusting
Tin needed: 2 x 12-hole mini-mufin tins
1: Line the mini muffin tins with paper cases (if you haven’t got paper cases, grease them with butter). Pre-heat the oven to 200ºC. Cut the whole orange into chunks and remove any pips with the point of a knife. Process the orange in a food processor until finely chopped.
2: Put all the remaining ingredients except the icing sugar into a mixing bowl and beat quickly with a wooden spoon until just mixed. Gently stir in the chopped orange.
3: Spoon the mixture into the lined mini-muffin tins, filling them almost to the top. Bake for about 15 minutes, until well risen, golden and firm to the touch. Lift the paper cases out of the tin. Dust with icing sugar and serve while still warm.