Makes 12 muffins

Created by Hein Stirred


500 ml (2 cups) self-raising flour

180 ml (¾ cup) light brown sugar

1.25 ml (¼ tsp.) salt

250 ml (1 cup) buttermilk

1 large egg

60 ml (¼ cup) vegetable oil

2.5 ml (½ tsp.) vanilla extract

zest of 2 ClemenGold, finely grated

24 ClemenGold segments

80 g white chocolate, melted



  • Preheat the oven to 190°C.
  • Line a 12-cup muffin pan with paper cases.
  • Place a ClemenGold segment at the bottom of each paper case.
  • Combine the flour, sugar and salt in a bowl.
  • Whisk the buttermilk, egg, oil, vanilla extract and zest; add to the flour mixture and stir with a metal spoon until just combined.
  • Fill the paper cases with the batter – an ice cream scoop works really well.
  • Top each muffin with a ClemenGold segment.
  • Bake in an oven preheated to 190˚C for 25 minutes, until a skewer inserted into the centres comes out clean.
  • Allow the muffins to cool and drizzle with the melted white chocolate before serving.