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.

bunny 021

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.

bunny 018

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.

bunny 013

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

bunny 015

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

bunny 017

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.

bunny 019


One thought on “Clementine & Almond Corn Muffins

  1. Pingback: Spring Supper | Misc.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s