ClemenGold muffins

These zesty muffins topped with ClemenGold segments are drizzled with white chocolate to make for a delicious teatime treat. This recipe was created by Hein Stirred.

Serves: 12


500ml (2 cups) self-raising flour
180ml (¼ tsp) salt
250ml (1 cup) buttermilk
1 large egg
60ml (¼ cup) vegetable oil
2,5ml (½ tsp) vanilla extract
The zest of 2 ClemenGolds, finely grated
24 ClemenGold segments
80g white chocolate, melted
180 ml (¾ cup) light brown sugar


Preheat the oven to 190°C.

Line a 12-cup muffin pan with paper cases. Place a ClemenGold segment at the bottom of each paper case. Combine the flour, sugar and salt in a bowl. Whisk the buttermilk, egg, oil, vanilla extract and zest; add to the flour mixture and stir with a metal spoon until just combined. Fill the paper cases with the batter using an ice cream scoop. Top each muffin with a ClemenGold segment.

Bake in an oven preheated to 190C for 25 minutes, until a skewer inserted into the centres comes out clean.

Allow the muffins to cool and drizzle with the melted white chocolate before serving.

Brought to you by ClemenGold

Recipe conceptualised by Hein Stirred for ClemenGold. For more recipes visit their website.


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