As soon as winter hits, I can’t get enough of clementines. I only discovered them a year ago and was immediately obsessed. Tart and sweet, they have such a beautiful taste and smell. I thought they could really take something as simple as a corn muffin to the next level.
Ground almonds and black pepper give these unassuming muffins a really special taste. I used this basic recipe as a base and think they would be great with chili or stew. They also make a really delicious snack.
Clementine & Almond Corn Muffins
Makes 24 mini muffins
- 1 c. cornmeal
- 1/2 c. all-purpose flour
- 1/2 c. slivered, blanched almonds
- 1 clementine, zested
- 1/3 c. white sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg, beaten
- 1/2 tsp. almond extract
- 1/4 c. canola oil
- 1 c. whole milk
- 1/8 tsp. freshly cracked black pepper
Preheat oven to 400 degrees. Spray a mini muffin pan with cooking oil. Grind the almonds in a food processor until flour consistency.
In a large bowl, mix together corn meal, flour, ground almonds, sugar, baking powder, clementine zest and salt.
Add egg, oil, almond extract, freshly cracked black pepper and milk.
Stir to combine. Be sure to incorporate the cornmeal. It has a tendency to sink to the bottom. Then, spoon the batter into the prepared muffin cups. Bake at 400 degrees for 10 to 15 minutes or until a toothpick inserted into the muffins comes out clean.