Cranberry Orange Muffins
Using real oranges:)

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 5 3–4 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


  • 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.

[1]I should've done this, but didn't...

[2]the amount in two elderly, dried up costco limes, in this case.

[3]Used King Arthur

[4]And they did come out a very nice even golden brown, both tops and bottoms.