Today’s
recipe finds it’s origins in our household having too many clementines on hand
after the Christmas holidays.
We had no
idea what to do with the two dozen clementines gracing our kitchen cupboard and
so we went to Pinterest. Here we found
numerous recipes for Clementine Cake and they all started with boiling the
clementines whole and pureeing the fruit whole.
We pick a
recipe and found the cake very moist, full of flavour and both of us through
that clementine puree would work well in a cornmeal muffin, thus today recipe.
Making
Clementine Puree.
Cut the stems off the clementines and boil in water for 30 to
40 minutes. Drain the water and allow
the clementines to cool until they are just warm to the touch. Cut the clementines into pieces that work
well in your food processor. Process the
clementines until you have a fine Puree.
Note: we like a bit of peel in our food so we left a few larger pieces of
peel. Divide the Puree into 1 cup
contains and freeze or use immediately.
We have
frozen our clementine puree in one cup amounts and find that it works just as
well as fresh boiled clementine puree.
We are
also going to try the puree instead of apple sauce in other recipes as well.
Clementine
Corn Meal Muffins
Ingredients:
- 2 cups flour
- 1 cup cornmeal
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1/3 cup sugar
- 2 large eggs
- 1 heaping cup clementine puree
- 2 tablespoons milk
Directions:
- Mix all dry ingredients together
- Mix all wet ingredients together
- Blend the wet ingredients into the dry
- Bake at 400 degrees for 15 minutes or until a knife comes out clean and the muffins have started to brown.
From Our
Table to Yours
Grandma
Snyder
©2013-2016
twosnydergirls
