I’ve made the Clementine and oat muffins from Dan Lepard’s Short and Sweet before so this morning, I thought I’d see if I could make a slightly healthier version by reducing the amount of sugar and replacing some of the flour with flaxseed and ground almonds. It worked!
You will need: grated zest of 3 clementines and 100ml clementine juice and bits, 75g sugar, 2 medium eggs, 75ml sunflower oil, 50g rolled oats, 25g flaxseed, 25g ground almonds, 150g flour and 2tsp baking powder
To make 8: preheat the oven to 180 C/ 160C fan, line a muffin tray with 8 cups. Put the clementine zest, sugar, oil and 2 eggs into a bowl and mix with an electric whisk for a few minutes until pale and slightly thick. Stir in the clementine juice and bits, along with the oats, flaxseed and ground almonds. Sift the baking powder and flour together, then quickly fold into the muffin mix until barely combined. Fill the muffin cases 3/4 way up – they will rise quite a bit, top with flaked almonds and bake for 25 minutes. That’s it.
I was worried that I’d get too close a texture but they look and taste good. Next time, I might also reduce baking powder further (Dan’s recipe has 2 and a1/2 teaspoons) and also perhaps use a mix of white and spelt flour. Clementine and almond is a nice combination too.