Clementine Muffins Food

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!

CRANBERRY-CARROT MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.
• In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.
• Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
• Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.

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.