Clementine muffins

Course Dessert

Cuisine seasonal

Keyword clementines, muffins

Prep Time 30

Cook Time 30

Total Time 1

Servings 12 Muffins

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.