Corn-Bran-Clementine Muffins

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Oh muffins, it’s been so long! It feels like forever since I’ve baked my favorite goodies. I suppose I’m getting pickier about recipes and inspiration has taken a back seat to things like holiday travel and wedding plans.
Without further adieu, I bring you a muffin with definite promise but some unfortunate shortcomings. I’m not writing these off as a failure but they’re not my favorites…yet.

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I was inspired by the huge basket of Clementines brightening the table. Their juicy little sections had to be good in a muffin! Starting with a recipe from Bob’s Red Mill, the only thing I changed was the fruit, from raisins to Clementines. I suppose I added some nutmeg too. Who can resist nutmeg and orange?
The corn-bran combination is a winner but I don’t think oranges are the right fruit with these grains. The Clementines were very juicy but the cornmeal seemed to suck them dry. The orange flavor was fantastic and I loved the crunchy corn. When I make these again, I’ll amp-up the wet ingredients, stick to the raisins from the original recipe, and throw in some marmalade for fun!
I’m sharing the original recipe and my somewhat sub-par variation because I think these muffins are definitely worth experimenting with. Maybe some of you can come up with a better orange twist!

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Corn-Bran-Clementine Muffins
Adapted from Corn-Bran-Raisin Muffins from Bob’s Red Mill

1-1/2 cups cornmeal
1/2 cup wheat bran
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/4 teaspoon ground nutmeg
1/4 cup vegetable oil
3/4 cup plain yogurt
1/4 cup agave nectar or honey
2 large eggs
Zest from one Clementine Mandarin orange
3 Clementine oranges, peeled and chopped into small pieces

Preheat oven to 400 degrees F.
Combine cornmeal, bran, flour, salt, baking powder, baking soda, and nutmeg in a large bowl.
In a separate bowl, lightly beat eggs, then add oil, yogurt, agave, and orange zest.
Add wet ingredients to dry ingredients, mixing gently till barely combined.
Fold in chopped oranges.
Spoon batter into 12 muffin cups with liners or lightly oiled. I made 12 mini and 10 regular muffins.
Bake at 400 F. for 12 minutes (8 minutes for mini-muffins).

Eat them while they’re hot with butter or try something different and let me know what you come up with!

11 Comments

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11 Responses to Corn-Bran-Clementine Muffins

  1. I almost can realize these yummilicious hot muffins with butter… Mmmmm… So tasty, so good!

  2. I love the idea of corn bran muffins and I bet they would go great with a little spice…maybe some jalapenos? Pumpkin would also be a great mix-in! Or blueberries!

  3. Yum, I love a good muffin and can eat them everyday. These look great!

  4. I love the flavor combination in these Rachel! They’re so chock full of whole grains and so healthy! I’m thinking it could be you just have a little too much cornmeal – maybe whittling it down to a cup would be better.

    • Rachel

      I think you’re right about the cornmeal. These would be better as a muffin with some cornmeal rather than outright corn muffins.

  5. I love the crunchiness of a corn muffin, and clementines sound delicious in them. I’m sure you’ll find the perfect combination next time!

  6. Mmmm. I definitely love the idea you were going with here. Clementines just seem to melt away the snow. Definitely a recipe worth working with…I see bright things in the future of this muffin ;) …that said…I’d definitely eat one as is!

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