Clementine Poppy Seed Muffins

Recipe by Irmgard
READY IN: 35mins
YIELD: 10 muffins




  • In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
  • Finely grate the rind of 2 of the clementines; add to the bowl.
  • Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
  • Whisk together the yogurt, eggs and butter.
  • Pour over the flour mixture; stir just until moistened.
  • Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
  • Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
  • Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.