Louisa Carter left her day job as the producer of BBC Food in 2008 to focus full-time on food photography and writing. She worked as a chef and barista before training as a journalist, and her love of fresh, simple, affordable cooking was largely inspired by her years living in Sydney. There she discovered that local, seasonal ingredients could be transformed into flavoursome dishes without costing the earth.
Pureed clementines and flecks of fragrant winter rosemary add a seasonal touch to these wholesome muffins. I devour them for my all too frequent breakfasts-on-the-run, or, with the addition of a clementine 'drizzle' icing, they're great for afternoon tea. I enjoy them all the more knowing that they're made with organic wholemeal flour and a generous glug of olive oil.
Makes 12 large muffins
3-5 clementines (about 250g)
150g plain flour
125g wholemeal flour
2 tsp baking powder
2 large eggs
75g butter, melted
5 tbsp olive oil
220ml full fat milk
125g demerara sugar
125g light soft brown sugar
1 ½ tsp finely chopped rosemary needles
sprigs rosemary, to garnish
For the optional clementine 'drizzle' icing:
100g golden caster sugar
2-3 clementines, juice only
1. Preheat the oven to 190C. Line a 12-hole muffin tin with paper muffin cases .
2. Place the whole clementines into a small saucepan, cover with boiling water and simmer for one-and-a-half hours. Drain thoroughly and set aside to cool slightly. When cool enough to handle, halve each clementine and remove any pips.
3. Tip the clementines, skin and all, into a food processor and blend to a pulp. Set aside.
4. Sift the flours, baking powder and salt into a bowl.
5. In another large bowl mix together the eggs, butter, olive oil and milk until well combined, then stir in the sugars.
6. Gently tip the dry ingredients into the wet ingredients and fold together gently until just combined. The mixture will be fairly runny and lumpy (don't worry about the lumps, these will disappear during cooking).
7. Gently fold the cooled clementine pulp and chopped rosemary through the batter until just combined, then pour or spoon into the muffin cases.
8. Bake the muffins for 25-30 minutes or until risen and golden-brown. Transfer the muffins to a wire rack to cool slightly before eating.
9. If making the icing, mix together the sugar and clementine juice. Prick each muffin several times with a skewer and drizzle the icing over the muffins while still warm. Leave to cool then garnish with sprigs of rosemary and serve.