Clementine & Almond Corn Muffins

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.

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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.

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Clementine & Almond Corn Muffins

Makes 24 mini muffins

Ingredients:

  • 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.

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In a large bowl, mix together corn meal, flour, ground almonds, sugar, baking powder, clementine zest and salt.

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Add egg, oil, almond extract, freshly cracked black pepper and milk.

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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.

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One thought on “Clementine & Almond Corn Muffins

  1. Pingback: Spring Supper | Misc.

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