Thursday, January 28, 2010

Clementine-Blueberry Muffins

Another way to use up both marmalade and slightly soft, old clementines is to make muffins. I started with this recipe, but I made use of my clementine bounty to boost the flavor. The result is about 24 flavorful, very moist muffins.Do not make mini-muffins with this recipe, as the blueberries tend to take over a mini-muffin and the muffins won't keep their shape.

1 cup uncooked oatmeal
1 cup orange juice
juice from 2 clementines
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1 cup vegetable oil
3 eggs
1 1/2 cups fresh or frozen blueberries
grated peel from two clementines
2 Tbsp. clementine marmalade

Preheat oven to 400. Soften oatmeal in the orange juice. Grate the entire peel of two clementines. Set aside the peel, then cut the clementines in half and squeeze the juice into the orange juice and oatmeal mixture. Combine dry ingredients in a bowl. Then add oatmeal mixture, marmalade, oil, and eggs. Mix until just combined, then gently fold in berries and peel. Divide into muffin pans and bake at 400 for 15 minutes or until a toothpick comes out clean.

You may be asking what's frugal about a recipe using out of season blueberries? I've seen sales on blueberries this week, but I'm using berries bought fresh last summer for $.50 per pint and frozen.

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