Easter Muffins

Easter will be upon us this time tomorrow, and Spring is around the corner. So…being inspired by the yellow daffodils popping up in The House of Lots Garden, I have put together this recipe for Light and Zesty Easter Muffins.


200g Flour, 115g Sugar, 110g Butter, 2 Eggs (separated), 2 tsps Baking Powder, 55 ml Clementine juice, 55 ml Lemon juice, Zest of 1 Lemon, Zest of 2 Clementines

Equipment you will need:

Large mixing bowl, Sieve, Muffin Tin, Muffin Cases, Zester, Juicer and Silicon Spoon, Electric Whisk (sorry this is not in the picture above, I am very fortunate to have a massive free standing one, and its to heavy to lift onto the stove where I take my pictures)

Firstly, turn you oven up to full and allow it to pre-heat. By allowing the oven to reach its highest temperature, your cakes will be given that extra boost to rise.

In your large mixing bowl, cream together then egg yolks, butter and sugar until light and fluffy.


In a separate bowl, mix together the flour and baking powder.


Now your dried ingredients are combined, sift them into the creamed butter and mix well.


At this point your mixture will look a little crumbly. Don’t worry, this will loosen up in a moment.

Set this mixture to one side for a moment.

Whisk you egg whites until they are light a fluffy.


Add the lemon and clementine juice along with the zests into the creamed butter mixture. Make sure that this is mixed well, as this will be the last time you can beat the mixture.


Now that this is combined, slowly fold in the whisked egg whites. Do not over mix at this stage, as you will nock out all the air that you have put into the egg whites.


Now that your mixture is ready, divide it out into your muffin cases. You will be able to make 10 muffins or 24 cupcakes from this recipe.


Drop your oven down to 180 C and bake your muffins or cupcakes for 15-20 minutes. After this time your cakes should be a lovely light golden colour and springy to the touch.

If your cakes are not ready yet, return them to the oven, checking on them every 3-5 minutes.

Now your cakes are cooked to perfection, remove them from the oven and let them cool in the tray for 15 minutes. This insures that they keep their shape.

Remove the cakes from the tray after this time and allow to completely cool.

These light and zesty Spring Muffins are prefect as a little snack with a cup of tea (Earl Grey, Lady Grey or Green Tea with lemon all work very well), or as a dessert (served with crème fraiche, strawberries and ground pistachios to garnish).


If you can resist them, they will last 2-4 days in an airtight container.

I hope you all enjoyed my first spring time recipe. As the sun breaks through and the trees and flowers bloom, I will be doing more light recipes so you can enjoy tea and cake all year round!!

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