The abundance of clementine, this season & my love for these sweet delicious plump citrus is making its way in my kitchen in muffin forms. A perfect moist muffin with a light citrus glaze...what's not to love?! This is absolutely a must on my menu for when I have my girls over for some tea in the near future. All the more craving for making this with navel oranges with dried cranberries, meyer lemon with poppy, tangerines... it sure got the creative juces flowing, allright!
3 cups AP flour 1/2 cup confectioners sugar
3 clementines 2 tbs clementine juice
2 cups Sugar mix together.
2 sticks butter
1 tsp baking powder
1 tsp Vanilla extract
Yields around 12 muffins.
Preheat oven to 350F
Peel (also de-seed if you have the seeded kind) clementines & chop ( roughly) all segments. Reserve juice. Ignore the pith for 2 reasons: one being that it will eventually blend in; second being that its natural fiber.
Beat butter & sugar till the sugars have somewhat dissolved & light & fluffy. Add in eggs & mix just till blended.You will see a change in color. Mix in vanilla & clementines with its juice. Add the flour & baking powder and mix just enough to wet the dry ingredients (but make sure not to overwork the batter). Pour into a paper lined muffin pan.
Bake for 15-20 minutes, until you insert a knife in the middle and it comes out clean.
Glaze them with the recipe above (or a mixture of lemon juice and powdered sugar) by pouring a couple spoonful & letting it drizzle the sides for a fancy effect or eat them just plain.