St Clements Muffins-A Step by Step Guide.

This is the promised follow up recipe from the Mary Berry Baking Bible review. In my family we always have chocolate cake and chocolate cookies-I am feed up so last night I made some of Mary Berry's St Clements Muffins (found in the Mary Berry Baking Bible). They are very citrusy and I found that they were great for a fruity breakfast or snack. I was very pleased with the result of these muffins as they involve a food processor. My mum has a very old food processor which I am forced to use as she wont replace it! Anything I make with this processor always go wrong which is why I was dreading this recipe. TIP: The muffin mix isn't that big so although the recipe says makes 12 it makes about 9 large muffins. This recipe requires a food processor. I you don't have one then just put the orange zest into the mix.
Makes 12 muffins.

1 thin skinned orange-washed
grated rind of one lemon
100g caster sugar
1 large egg
100 ml milk
50g melted butter
1 level tsp baking powder
175g self-raising flour

Pre-heat the oven to 200 degrees C. Line a 12 hole muffin tin with muffin cases.



Cut the whole orange into large chunks and remove any pips. Put the orange into a food processor and blend until finely chopped.

Mix the remaining ingredients until just mixed, then fold in the orange pieces. Spoon the mixture into the prepared tins untin almost full. (When I made mine I found that they didn't anywhere near fill the cases).

Bake for 20-25 minutes then leave to cool on a wrack.