Yay Muffins!

So a while ago, I made this super yummy cake by boiling lemons and oranges and then putting them in the food processor to make a paste. You then add olive oil, toasted almonds all the other stuff you need to make a cake (the recipe is from orangette.blogspot.com if you're interested). Seriously, it was amazing! Anyway, last week I got a new cookbook (it's an obsession, I guess:) called Muffins Galore. I already have the one entitled Cupcakes Galore and I love it, so I assumed it would be just as awesome...and so far it is! I decided to make the Clementine Cranberry Muffins, because clementines and dried cranberries are something I happen to have a lot of at the moment. As it turns out, the recipe told me to do the same thing I did with the citrus cake. I chopped up the clementines and boiled them and got some hugely flavorful muffins! So delicious! Plus, I found out later that each muffin has half your vitamin C for the day! Anyway, here's the recipe:

3 small clementines
3/4 c. water
2 c. AP flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sugar
1/2 tsp. salt
1 c. dried cranberries
1 egg, slightly beaten
7 tbs. butter, melted
For the topping:
1/2 c. rolled oats
1/4 c. brown sugar
2 heaping tbs. AP flour
1 tsp. cinnamon
1/4 c. butter, cut into small pieces

Roughly chop the clementines and put in a small saucepan with the water. Bring to a boil, then reduce the heat, half cover the pan with a lid and simmer for 20 min. Remove pan from heat, let cool for 10 min., then puree the mixture in a blender or food processor until smooth. Set aside. Preheat the oven to 375. Grease a 12-cup muffin pan. Make the topping by placing all ingredients in a bowl and rubbing in the butter; set aside. For the muffins, mix the flour, baking powder, baking soda, sugar, salt and cranberries in a large bowl. Mix the clementine mixture with the egg and melted butter and add to dry ingredients. Add a little water or milk if the batter isn't moist enough. Spoon the batter into prepared muffin cups, then sprinkle topping mixture evenly over the tops of the muffins. bake in the oven for 18-20 minutes or until well risen and golden. Enjoy!