One of the things I gave my mother for Christmas was "muffin of the month" (m.o.m.) - a dozen muffins delivered to her each month. December's muffin flavor was gingerbread. In January, clementine recipes jumped out at me from every side, and with one of those boxes of clementines languishing in my fridge, I knew clementine muffins would be just the thing. Dan Lepard has a recipe for Clementine Oat Muffins that sounded perfect.
- The recipe calls for caster sugar, which is a superfine sugar. I had no superfine sugar and was low on caster sugar, so I used approximately 1/3 each of the following: caster sugar, golden bakers sugar (a superfine golden sugar that was in my baking drawer) and made up the difference with regular granulated sugar whirled in mini food processor.
- I baked 1 1/2 recipe, which yielded 12 large-ish muffins in my silicone muffin tins.
- When measuring the AP flour, I added a generous spoonful of oat flour. The recipe also calls for oats.
- I ended up with plenty of juice from the clementines, and added some additional clementine pulp.
- When measuring out the oil, I first put about 1/3 nonfat Greek yogurt in bottom of the measuring cup, then filled the rest with canola oil (I didn't have sunflower oil).
- These muffins straddle the muffin/cupcake line. Dan's muffins have a luscious-sounding clementine glaze on top. I wanted mine more muffin-y so I skipped the glaze.
Warm from the oven, the muffins tasted tender and sweet and very much contain the essence of clementine. They have a solid citrus scent but true to the sweet nature of clementines, the taste did not have the tang of other citrus baked goods. The muffins dried just a bit with time, though, so I'd recommend keeping an eye on them and covering them right after they are cool.
These muffins are a great choice for using clementines, especially where you might want a refined, rather than rustic, muffin. With the glaze they'd be a special tea-time treat. I'd definitely make these again.