What to do with a bunch of sub-par clemmies and no frozen OJ concentrate? I had hopes for this variation, but was pleasantly surprised at how successful it was. N.b., still out of white whole wheat flour, & using up almond flour.
Note 2: 6 oz cranberries equals 1.5 C
- peel about
53–4 clementines, removing strings, pith & flower ‘button’ - chop peels finely (5–6mm squares) & soak in (approx) 1/4 C Grand Marnier (should be about 3/4 C)
- pick through cranberries, removing mushy berries, divide 12 oz pkg in half
- toast 3/4 C almonds[1]
Place in blender & blend till relatively smooth:
- enough clementines to make up approx 3/4 C
- 2–3 T canola oil
- 1 egg
- about 2T of lemon or lime juice[2]
- NOTE: yield was likely somewhere between 1 and 1-1/4 C
Chop
- 1.5 C fresh or frozen cranberries
- 3/4 C almonds (preferably toasted, so they don't bounce as much)
Preheat oven to 350.
mix dry ingredients:
- 1/2 t cinnamon
- 1/2 t salt
- 3/8 t baking soda
- 1.25 t baking powder
- 3–4 T sugar
- 1/2 C almond flour
- 1/2 C unbleached all-purpose flour[3]
- 1/2 heaping C old fashioned rolled oats
Mix dry and liquid ingredients, peels, and chopped fruit and nuts. (This is an unusually ‘wet’ batter, one reason I stayed with the 350 temp). Generously pam muffin tin, pour batter into cups. Bake 20 minutes or until golden brown.[4]
see phone pix from 11dec21 for finished muffins.
Unless otherwise noted, text, image and objects depicted therein copyright 1996--present sylvus tarn.
