A week or so back, I was food shopping and picked up a bag of clementines. The season is pretty much at the end and it was a good deal. When I got home, I realized I already had a bag of them that hadn't been touched yet! I hate when that happens. So, with an abundance of clementines on my hands, I had to come up with something to do with them as everyone was getting tired of just eating them.
While chatting with my Twitter friends, I mentioned my dilemma. Wouldn't you know it, @goodlifeeats came back with a recipe that I just had to try! She pointed me to a blog I hadn't visited before, Where in DC (which, is no longer updated and the last post was just last month!). The recipe for Clementine Yogurt Muffins appealed to me right away. The recipe uses not only diced bits of the clementines but also the zest from the peel - which means tons of flavor!
|From Family, Friends and Food|
Do you see those wonderful chunks of clementine? Well they each burst with juicy goodness in each bite! My Oldest and My Husband both gave these a thumb's up... still can't get My Youngest to even touch a muffin. Just leaves more for the rest of us.
If you are on Twitter, you will find me @famfriendsfood. I've found a lot of great foodie friends there, and they are a great resource for my crazy cooking questions.
Clementine Yogurt Muffins
Source: Where in DC
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup plain yogurt
1/4 cup butter, melted
1 large egg
1 tbs. grated clementine peel
1 cup diced clementine
In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, stir together yogurt, melted butter, egg, grated clementine peel, and diced clementine. Pour clementine mixture into flour mixture and stir just until combined.
Spoon the batter into a greased muffin tins, filling two-thirds full. Bake in 400°F. oven for 18 to 20 minutes, or until lightly browned.
Cool for 5 minutes before removing to a wire rack to finish cooling.