Clementine Cornmeal Muffins

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:

1. Mix all dry ingredients together
2. Mix all wet ingredients together
3. Blend the wet ingredients into the dry
4. 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

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