Clementine Orange Muffins©


Muffin Mix
  • 7.7oz-220g baking margarine
  • 7.7oz-220g light brown soft sugar
  • 6 tablespoons oats
  • 3 large eggs (free-range)
  • 10.5oz-300g self-raising flour (sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon lemon juice
  • 5 clementine (zest only)
  • 6.7fl oz-200ml clementine juice
Orange Buttercream
  • 7oz-200g unsalted butter (room temperature)
  • 14.1oz-400g icing sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon orange flavouring
  • Coral/orange sugar sprinkles (optional)


  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. Start by making the muffin mix by creaming the margarine and sugar together in a large mixing bowl until pale in colour and thoroughly combined
  3. Add the eggs one at a time, mixing between each addition until you have used all 3 eggs
  4. Follow by adding the clementine juice, oats, lemon juice and clementine zest and mix thoroughly
  5. Add the sifted flour and baking powder and combine again. Spoon equally into the pre-prepared tin
  6. Pop into the oven for 25-30 minutes Check with a skewer in the center of a cake, if it comes out clean- they are ready. Remove the cakes from oven. Allow to cool in the tins for 15 mins before removing and allowing to cool completely before moving onto the next step
  7. Once the muffins have cooled, make the orange buttercream that will be used for the topping. In a large mixing bowl, add the butter and mix into a paste. Add the icing sugar and mix again until thoroughly combined. finally, add the orange flavouring and lemon juice and mix until you have a fruity and smooth buttercream
  8. Using an icing bag and nozzle, pipe the buttercream on top of the muffins to a design of your preference. Sprinkle the tops with sugar sprinkles if using and serve

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