Pomegranate Cream Cheese Surprise Muffins Recipes

POMEGRANATE-ORANGE MUFFINS

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.

POMEGRANATE MUFFINS

Steps:

• Mix wet and dry ingredients separately.
• De-seed pomegranates in a bowl of water to help prevent seeds from popping.
• Combine ingredients, folding in the pomegranate seeds last. Mix as lightly as possible.
• Bake at 400°F for about 20 minutes, depending on size of muffins and your oven.
• Remove and place on cold, wet towel to make taking the muffins out easier. Wait until the muffins have cooled before removing them from the tin.