Clementine Drizzle Muffins

Easing myself in gently to 2017 with these lil babies! Depending on if you’ve chosen to start a New Year’s healthy eating plan I can heartily recommend a good dollop of cream on the side of one of these outrageously delicious warmed clementine drizzle muffins….. brb just off to get some cream.


300g self-raising flour
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 sunflower oil
4 clementines, zest and juice
100g golden granulated sugar


Preheat your oven to 200 C/gas mark 6 and fill a 12-hole muffin tray with muffin cases. Get your dry ingredients together and sift into a bowl the flour, then add the caster sugar, baking powder, poppy seeds and finally add the grated carrot. In a separate bowl whisk together the milk, egg, vanilla, oil and half of the clementine zest and juice. Now add your wet mixture into the bowl of dry ingredients and give it a good ole stir. Divide it into the muffin cases and bake for 12-15 minutes or until well risen and golden. Once out of the oven, pop your muffins on a wire cooling wrack. Mix together your granulated sugar and the remaining clementine juice and pour over the warm muffins.


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About us
Bone White China is a Cambridge-based food and lifestyle blog founded in 2009. Written by Sian Anderson and Alex Higgs and featuring fellow mums and friends Charlotte (our baking queen) and Charley (our style guru). We’re passionate about celebrating the everyday, simple pleasures, having fun, motherhood and supporting other locals.