250g self-raising flour 2 tsp baking powder 100g golden caster sugar 2 tbsp poppy seeds 4 clementines , 4 zested and 3 juiced ( i used Mandarin) 100g melted butter 2 eggs , beaten 200ml natural yogurt
Method:
1. Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper cases.
2. Put the flour, baking powder, sugar and poppy seeds in a large bowl with a pinch of salt and mix together. Whisk the remaining ingredients together and pour into the bowl.
3. Mix together quickly (don't over mix, you want it a bit lumpy). Divide between the paper cases and bake for 25-30 minutes until risen and golden.