I just made the most delicious muffins. Had to share the recipe. For some reason there are more pomegranates at my local Kroger than I have ever seen at the grocery store in Florida. I'm guessing they are abundant in NC?
So, my husband suggested I make some muffins using pomegranates instead of blueberries or some other fruit. Here is the recipe. They turned out to be soooo good that my husband ate three right away!
Pomegranate Walnut muffinsThe basic muffin recipe I used was from
The Best Recipe from Cook's Illustrated. I added ginger, the pomegranates and walnuts and substituted brown sugar for regular to modify the recipe.
Ingredients:3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger (you can also try crystallized ginger)
10 tablespoons unsalted butter, melted
1 cup light brown sugar + 1 tablespoon for sprinkling on top of muffins
2 large eggs
1 1/2 cups plain low-fat yogurt
Arils (seeds) from one pomegranate
1 cup walnuts, chopped
Vegetable cooking spray or additional unsalted butter for greasing muffin tins
1) Adjust oven rack to lower-middle position and heat oven to 375 degrees. Whisk flour, baking powder, baking soda, salt and ground ginger together in medium bowl; set aside.
2) Cream butter and brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Add the chopped walnuts and mix with electric mixer. Add pomegranate seeds and mix gently with a wooden spoon so as not to break the seeds (called "arils").
3) Spray 12-cup muffin tin with vegetable cooking spray or coat lightly with butter (I used the cooking spray that combines flour into it. Works great!). Divide batter evenly among cups. Sprinkle 1 tablespoon of brown sugar evenly over muffin batter, once in muffin tin. Bake until muffins are golden brown. 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
ENJOY!
