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| Cookbook Bites: Cranberry Clementine Almond Muffins |
I just finished baking breakfast for the coming week. The grocery store doesn't provide bran/whole wheat baked goods that taste as good as homemade.
Cranberry Clementine Almond Muffins
Mix Dry Ingredients
1 2/3 C whole wheat pastry flour
1/3 C oatmeal
2 T oat bran
1 1/2 t baking powder
1/2 t baking soda
1 t salt
1 C Splenda (Next time I'm going to try 1/2 c, I think the clementines made these sweeter.)
Mix Wet Ingredients
6 T butter (melted)
1/4 C applesauce
1 1/2 t almond extract
1 egg
2/3 C buttermilk (2/3 C milk + 4 t white vinegar)
Zest of 3 clementines
Juice of 3 clementines (1/3 C)
Extras
1/2 C slivered almonds
1 C dried cranberries
1/2 C white chocolate chips
Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Pour wet ingredients into dry and fold until just combined then stir in almonds, cranberries and white chocolate chips. Spoon into greased muffin tin and bake at 375 for 30 minutes or until toothpick test comes out clean.
Updated Note: This recipe was inspired/edited from the recipe I found on the bag of whole wheat pastry flour from Bob's Red Mill: Cranberry Orange Almond Bread. I tried to edit the recipe to provide a lower glycemic index, but I think the clementine juice, cranberries and white chocolate chips might have undone my efforts of adding fiber, and replacing the sugar with Splenda. These turned out good, just not as healthy as the Nutty Banana-Blueberry Muffins.
Have a nice week!
Suzanne
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