After a few days pause, a beautiful fruit bowl filled to overflowing with clementines has inspired me to make these muffins.
These pretty cupcakes are an ode to fall, with their beautiful colors, enhanced by the decoration. Fluffy and moist, they are perfect for a quick and delicious vitamin C shot. I hope you like them.
Ingredients6 tablespoons butter or margarine at room temperature (90 g) 85 g of sugar 1 large egg, lightly beaten 85 g self-rising flour 25 g ground almonds Zest and juice of 2 clementines Coverage i) 2 clementines 50 g of sugar ii) 4 tablespoons butter at room temperature 85 g of icing sugar The zest of 1 clementine 1 tablespoon clementine juice
Line a multiple muffin pan with 12 paper cups for muffins.
Preheat oven to 180 º C (350 º F)
Put the butter and sugar in a bowl and beat until the mixture is light and fluffy. Beat the egg in another bowl, combine flour, almonds and clementine zest and add to the butter mixture. Add clementine juice and mix well. Distribute the batter among the molds.
Bake the muffins for 20 to 25 minutes, or until risen and golden brown. Let them cool on a wire rack.
To make the first, cut the skin of the clementines into very thin strips and then squeeze the clementines. Put the strips, the juice and sugar in a small saucepan and bring to the fire, stirring until sugar has dissolved. Then let it simmer for 5 minutes.
When the muffins are ready, pour the syrup on top and garnish with strips of clementine.
When the muffins are cool, decorate with the frosting.