ClemenGold Muffins
The ultimate sweet treat.
4 people
25 minutes
15 minutes
Ingredients
- 1 - Eggs
- 100 g Light Brown Sugar
- 0.25 tsp Salt
- 285 g Self-Raising Flour
- 250 ml SuperValu Buttermilk
- 2 zest SuperValu Signature Tastes Clemengold finely grated
- 2 - SuperValu Signature Tastes Clemengold divided into 24 segments
- 0.25 tsp Vanilla Extract
- 60 ml Vegetable Oil
- 80 g White Chocolate melted
Method
- 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 – an ice cream scoop works really well.
- 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.
