#2,055: Pomegranate-Orange Muffins

So in the recent issue of Food Network Magazine, they gave recipes for a muffin for each month of the year.  Since my kids love muffins for breakfast, I knew I wanted to try these each month.  So with no further ado, here is the January Muffin Recipe: Pomegranate-Orange.

My kids LOVED these muffins!  This recipe says it makes 12 muffins, but I somehow got 18 regular size ones out of it instead.  Although my kids would have happily eaten all of them, we gave some away to our neighbors (share the wealth!).  I didn't go crazy with the pomegranate seeds on top, and I skipped the powder sugar glaze altogether, and we sill loved them.  I would DEFINITELY make these again!

In the cooks note, it says to use aluminum-free baking powder so that your batter doesn't turn blue.  I didn't have aluminum-free baking powder, but a quick google search said I could make my own by mixing 1/2 teaspoon cream of tartar, 1/4 teaspoon baking soda, and 1/4 teaspoon cornstarch, so I did.  

3 cups all-purpose flour

1 1/2 cups granulated sugar

1 1/2 teaspoons baking soda

1 teaspoon aluminum-free baking powder (see Cook's Note below or my substitution comment above)

1/2 teaspoon salt

3 clementines

1 cup whole milk, at room temperature (I used half a cup of heavy cream and 1/2 a cup of skim milk b/c that's what I had on hand)

2 large eggs

2 sticks unsalted butter, melted and cooled slightly

1/2 cup pomegranate seeds

1/2 cup confectioners' 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.

Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour 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, then remove to a rack to cool completely.

Put the confectioners' sugar in a small bowl and squeeze in the juice from half of 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 let set 10 minutes.

Cook's Note: Be sure to use aluminum-free baking powder for these muffins; aluminum can react with the pomegranates and turn your batter blue!