POMEGRANATE-ORANGE MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 18 muffins
Number Of Ingredients 11
Steps:
- 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.
SUPER-HEALTHY VEGAN POMEGRANATE ORANGE MUFFINS
Light both in texture and in sweetness, these are, well, simply delish. Just sayin'. When your non-vegan friends will chow them down three at a time, you know you're doing *something* right!! I love the crumble and golden hue contributed by the millet flour, but I'm sure that wheat flour would work equally well.
Provided by White Rose Child
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 fahrenheit. Line a 12-cup muffin pan with papers.
- Combine the ground flax and water in a measuring cup, and whisk vigorously for about 2 minutes. Let this stand while you assemble the other ingredients. It will have become quite thick and gooey, and this is probably the very best egg substitute I know for vegan baked goods.
- Sift together the flours, sugar, baking power and soda in a large bowl. Add the wet ingredients (all but pom seeds), and mix till just moistened; as usual, over-mixing will lead to heavy muffins. Finally, fold in the pomegranate seeds, reserving a few for the muffin tops.
- Divide the batter equally in the prepared cups. Sprinkle five or six seeds on the top of each muffin, and pop 'em in the oven. 20-25 minutes should do it.
- Remove, toothpick-test, let cool on a rack, and enjoy warm with tea!
Nutrition Facts : Calories 145.2, Fat 3.7, SaturatedFat 0.3, Sodium 90.9, Carbohydrate 26.4, Fiber 3, Sugar 10.7, Protein 3.5
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