Prep 10 mins
Cook 25 mins
Clementines are a small citrus fruit related to oranges that grow in Spain and north Africa. They are found in Canadian supermarkets in vast quantities during the Christmas season. If you can't get clementines, substitute mandarins.
- 532.32 ml all-purpose flour
- 118.29 ml granulated sugar
- 59.14 ml poppy seed
- 14.79 ml baking powder
- 4.92 ml ground ginger
- 3.69 ml baking soda
- 3 clementines
- 236.59 ml low-fat plain yogurt
- 2 eggs
- 59.14 ml butter, melted
- In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
- Finely grate the rind of 2 of the clementines; add to the bowl.
- Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
- Whisk together the yogurt, eggs and butter.
- Pour over the flour mixture; stir just until moistened.
- Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
- Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
- Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.
Made these today and they were ok I found them a bit dry but taste great with some pear jam with it.
These are a good way to use up a big box of clementines. They were tasty, and the texture was nice. I wouldn't go out of my way to make them, but if I have extra clementines, now I know what to do with them! Thanks for posting.
Moist and yummy! I used 1 1/4c all purpose, 1/2c wheat, 1/4c flaxseed meal, & 1/4c oat bran. Also substituted sugar for raw agave sweetener. These baked up delicious & I love the fruit inside!