We had our monthly dinner group on Friday and it was our turn to bring dessert. Paula made these delicious orange and pomegranate muffins. They were a hit with everyone! There were even several left over so I will be enjoying them over the next week since they freeze quite well! I would recommend them if you want to make a great treat for those that you love!
- 3 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of aluminum-free baking powder (Note: The aluminuum can react with the pomegranates and turn the batter blue!)
- 1/2 teaspoon of salt
- 3 clementines
- 1 cup of whole milt (at room temperature)
- 2 large eggs
- 2 sticks of unsalted butter (melted but kept warm)
- 1/2 cup of pomegranate seeds
- 1/2 cup of confectioner’s sugar
Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl. Make a well in the center.
Cut 2 clementines into 8 pieces each (peel and all). Transfer to a blender. Add the milk and blend until smooth. Add the eggs and blend until combined. Pour the mixture into the well in the flour mixture. Add the melted butter and stir until just combined. The batter will be lumpy.
Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans. Remove to a rack to cool completely.
Put the confectioners’ sugar in a medium bowl and squeeze in the juice from the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and allow the glaze to set before serving and letting everyone enjoy them! (Note: These made more than 18 muffins so be prepared to serve them to company or freeze what you cannot eat in 1-2 days and enjoy them later!)