Everyone has their favorite candy from their childhood. I have several. There was the luscious Galaxy milk chocolate bar. It was more expensive than others, so it was a rare treat. There were the pink and white individual marshmallows, so intensely sweet that they burned the back of my throat. But there was one sugary treat that I always loved. It was a mandarin-flavored hard candy that came in a pack of around ten of them. It was tantalizingly tart and sweet and it had this perfect, completely artificial mandarin flavor that I adored. It seems to have completely disappeared from the market. I wonder if I tried it now, decades later, if I would still enjoy the chemically-created taste that I used to love.
You don’t need to worry about any artificial flavor with these muffins. They get theirs from clementine zest and juice, so it’s a lot more subtle than a hard candy. I had seen this recipe for olive oil muffins on David Lebovitz’s website and when I opened the fridge and saw a few clementines that needed to be eaten soon, I decided to adapt the recipe to use them instead of an orange. The result is a moist, not too sweet muffin, with a subtle taste of clementine. The slight bitterness and sweet tartness of the clementines combines really well with the olive oil. If I hadn’t made them myself, I would have had a hard time guessing what that mysterious flavor was when I bit into them. They are nothing like my childhood favorite candy, and that’s a good thing.
Clementine and Olive Oil Muffins – Adapted from David Lebovitz
Makes 12 muffins
1 1/3 cups (185g) flour
1 cup (200g) sugar
1 teaspoon salt
1/2 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon baking soda
3/4 cup (180ml) fruity extra-virgin olive oil
3/4 cup (180ml) whole milk
2 large eggs, at room temperature
1/2 tablespoon freshly grated clementine or tangerine zest
1/3 cup fresh clementine juice
1. Preheat the oven to 350ºF (180ºC). Put liners in a 12-muffin pan.
2. In a medium bowl, whisk together the flour, salt, baking powder and baking soda. In a large bowl, whisk together the sugar, olive oil, milk, eggs, zest, and juice.
3. Add the dry ingredients in the wet ingredients. Stir them together with a flexible spatula until they are just combined but do not overmix. There may be some minor lumps in the batter, which are fine.
4. Fill the muffin molds 2/3rds to 3/4ths full of batter and bake until they just feel set in the center and the tops are golden brown, about 35 to 40 minutes. Remove from oven and let cool a bit before serving.