Hello winter…hello clementines! The freshness of the fruit and the heartiness of the nuts are equally balanced in these amazingly tasty muffins.
- 12 muffin forms
- 6 table spoons sugar
- 5 clementines try to get bio clementines as you will be using the skin
- 150 g butter As soft as possible without heating it
- 120 g sugar
- ½ tea spoon salt
- 3 eggs
- 120 g nuts I used pecan nuts, but walnuts, hazelnuts or almonds would also work, but change the character of your muffins
- 150 g flour
- 1 teaspoon baking powder
- 1 tablespoon icing sugar
- Distribute the 6 table spoons of sugar equally among the 12 muffin forms. Set aside.
- Wash your clementines with hot water. Take 3 of them and cut them into 0.5 cm slices. Set the slices aside.
- From the remaining 2 clementines zest the skin and squeeze the juice. Set both aside - separately.
- Grind the nuts into powder and mix with the flour, salt and baking powder. Set aside.
- In a large bowl wisk the butter and sugar. Then add one egg after the other ensuring that your batter is nice and fluffy. Add the zest of the clementines.
- Add the icing sugar to the juice, stir thoroughly and put the mixture aside.
- Mix the nuts/flour mixture into the bowl and ensure that you get a fluffy and well mixed batter.
- Place the tray with the muffin forms in the cold oven. Heat the oven to 180 ° and leave the muffin forms until the sugar is melted and turns slightly brown.
- Remove the tray from the oven and place a slice of clementine into each form.
- Distribute the batter amongst the forms and let them bake for 30 minutes or until the muffins are ready.
- Poke a few holes into each muffin and carefully drip the clementine/icing sugar mixture into them.
- Remove the muffins from the forms and let them cool before serving them.
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