Skip to main content

You're the STAR Blog Hop & EXTRA Features

Cranberry Clementine Muffins

Slightly sweet and moist, these muffins are bursting with fresh clementine juice and cranberries in every bite!

With Thanksgiving in the U.S last week, I was seeing recipes all over featuring cranberries. At school the students and teachers really LOVE lemon cranberry muffins and some mornings that ends up being my breakfast. Having been off for the last 6 months, I've been missing some of the foods I would make each day.

Cranberries are a popular superfood. Native to North America, they are grown in bogs in Canada and the U.S. We even have a cranberry farm about 45 minutes North of here. They are considered a superfood due to being high in nutrients and antioxidants. Research has told us that cranberries can help lower the risk of UTIs, strengthen immune function and lower blood pressure. These low calorie gems, are tart and so delicious. 

A few days ago I bought my first box of clementines, of the season. My kiddos really love clementines and they are usually a staple in our house, during the winter months. However, this box was very bitter and the pulp seemed almost dry. The kids were avoiding them like the plague, so I know I had to come up with a way to use them, before they went bad. So naturally I decided to make cranberry muffins. 

I usually would not glaze these muffins, but since the clementines were not as sweet as I would have liked them to be, I decided the muffins needed a bit more sweetness. If you feel your muffins are plenty sweet, feel free to skip the glaze.

Cranberry Clementine Muffins

1/2 C sun/coco oil (you can also canola or veg oil)
1 1/4 C sugar
1/4 tsp lemon extract
1 1/2 tsp clementine zest
3/4 C clementine juice (9-10 clementines), divided
1 tsp vanilla
4 eggs at room temperature
3 1/2 C all purpose flour
1 Tbs + 2 tsp baking powder
3/4 tsp salt
1 C buttermilk
1/3 C powdered sugar
juice of 2 clementines

Preheat oven to 350 degrees F. Line a muffin tin with paper liners and lightly spray the pan and liners with non stick spray.

In a large mixing bowl, mix the oil and sugar until well combined. Add in the lemon extract, clementine zest and 3/4 C of clementine juice and vanilla extract, mixing until smooth. Mix in the eggs one at a time.

In a smaller mixing bowl, combine the flour, baking powder and salt. Add half the flour mixture into the wet mixture, mixing until well combined. Add half the buttermilk and mix until smooth. Repeat with flour, ending with buttermilk. 

Scoop batter into paper lined muffin tin and bake for 20-30 minutes, until tops are golden and a toothpick inserted in the center comes out clean. Let cool completely.

For the glaze, combine remaining clementine juice with 1/3 C powdered sugar, mixing until smooth and the consistency of crepe batter. Dip cooled muffins tops into the glaze, and place on a wire rack, for the glaze to set.

PIN IT FOR LATER!!!





This recipe is being shared at these AWESOME linky party

Comments

  1. Congratulations! Your fantastic post is featured on Full Plate Thursday,514 this week and we have pinned it on our Feature Board. Thanks so much for sharing your talent with us and have a great week!
    Miz Helen

    ReplyDelete

Post a Comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

The BEST Bacon Cheddar Deviled Eggs

 Hard boiled eggs are transformed into a magnificent, indulgent appetizer, by mixing the yolks with sharp cheddar cheese and smokey bacon. A welcome addition to any gathering and a great way to use those coloured hard boiled Easter eggs! Jump to Recipe Eater growing up was always a magical time. I love how my parents tried to make holidays such as Eater and Christmas so magical. I was always in awe when I would wake up to Easter treats on the couch, on Easter morning. It was a welcome sight after partaking in Lent for 40 days. Every lent we would give up candy, making us appreciate our Easter treats all that much more. Our family is Catholic, so Easter and Christmas were centered around religion and teachings, but I appreciate that Mom and Dad also made it fun and let us believe in things like the Easter Bunny and Santa Clause.  Mom would buy the Easter egg dying kits and we would colour eggs on the Saturday before Easter. Everyone would choose their favourite to enjoy for breakfast af