Clementine Muffins Recipes

CLEMENTINE MUFFINS

Steps:

• Candied Clementines: Wash the clementines well. Do not peel. Pierce 8-10 times with a toothpick. Add to a large, deep pot with water and sugar. Bring to a simmer, covered, simmer 1 1/2 hours. DO NOT BOIL! Let cool.
• Preheat oven to 350 degrees.
• Line muffin pan with papers.
• Clementine Puree: Puree the clementines ( 8 made the 1 1/2 cups needed)in a food processor until fairly smooth.
• Combine the clementine puree, oil almond milk and sugar. Whisk until smooth.
• Mix flour, baking soda and baking powder in a bowl.
• Fold the dry ingredients into the wet mixture until combined.
• Pour into muffin pan.
• Bake for 25-30. Let cool in pan 30 minutes.
• Enjoy!

CLEMENTINE POPPY SEED MUFFINS

Steps:

• 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.