Pomegranate Muffins

So, I wanted to make muffins but with a little twist. Pomegranates are in season right now, and they are really juicy and red. A little tip when picking out a pomegranate: The uglier, the better. For some reason the ugliest ones are the reddest and juiciest.

These got good reviews by some friends who happened to be over, and I thought they were pretty good too. Try them out if you are tired of the same old blueberry muffins!



Pomegranate Muffins
adapted from Martha Stewart's Baking Handbook
makes one dozen

Ingredients:
1 stick unsalted butter, melted
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 or 1 1/2 cup pomegranate seeds and juice
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk

Directions:
Preheat oven to 375F. Spray or grease your muffin tin, set aside. In a medium bowl whisk together flour, baking powder, salt and set aside.

In another medium bowl, beat melted butter and sugar vigorously until light and fluffy. Use an electric mixer if you have one. Add the eggs one at a time and beat until well combined, then mix in the vanilla.

Now add the flour mixture to the egg and butter mixture, gently mixing just until combined and then slowly add milk (don't over mix). Fold in the pomegranate seeds and juice.

Divide batter evenly between muffin tin cups, lined with paper cups if you prefer.

Bake for about 30 minutes or until muffins are a light golden brown. Let cool for about ten minutes.