Ingredients
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
Decoration
- Coral/orange sugar sprinkles (optional)
Method
- 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
- 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
- Add the eggs one at a time, mixing between each addition until you have used all 3 eggs
- Follow by adding the clementine juice, oats, lemon juice and clementine zest and mix thoroughly
- Add the sifted flour and baking powder and combine again. Spoon equally into the pre-prepared tin
- 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
- 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
- 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
