Add the milk; blend until smooth. I was inspired to pick up one of these beauties and whip up something delicious however it took me forever to decide exactly what I wanted to make. It might be hereditary because my mother is the same way too (right, Mom)! – The topping is delicious. Let cool in pans for 5 minutes. Let cool completely, then refrigerate overnight. Refrigerate in an airtight container until ready to use. rose water, sugar, baking powder, baking soda, eggs, salt, pomegranate molasses Yummy, yummy, good! In a large bowl, sift together flour, sugar, baking soda, and salt. When life gives you Meyer lemons, something more epic than lemonade is called for. These muffins zip with lemon, poppy seeds, and a double dose of pomegranate with arils in the dough and a generous drizzle of homemade Pomegranate Molasses on top. Add the eggs and blend until combined. In a large bowl sift flour, sugar, baking powder, baking soda, salt and cinnamon. Butter and flour 2 (12-cup) muffin pans. Be generous with sprinkling the muffin tops. Make a well in the center of the flour mixture and add in eggs, vegetable oil and pomegranate juice. I use 3/4 cup for this recipe and I liked it. Use immediately. In a medium saucepan, bring all ingredients to a boil over medium-high heat. The batter will be lumpy. I am a bit of a perfectionist and sometimes it takes me forever to decide on little things because I want things just right. *For a sweeter muffin increase sugar to 1 cup. In a large bowl sift flour, sugar, baking powder, baking soda, salt and cinnamon. I had it on hand so I tossed it in but don’t go buying it just for this recipe, unless you really want to of course. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle each muffin with about 1 tablespoon Poppy Seed Streusel. If you like a sweeter muffin use 1 cup sugar. – Lastly, you have to try these muffins. Divine theme by Restored 316. So with pomegranate seeds (also known as arils) finally in sight, a recipe I am anxious to try along with a recipe I am ready to whip up, it’s time to get baking. Stir in pomegranate … I didn’t want the sugar to overpower the taste of the oatmeal and pomegranate. Stir together until well combined. I’m also bad at making decisions. Your email address will not be published. Fold flour mixture into sour cream mixture until well combined. Stir in pomegranate seeds and rolled oats. that I am anxious to try so I knew I needed to break open this pomegranate that has been staring at me in the fruit bowl. Preheat oven to 350°F (180°C). Preheat oven at 350 degrees. « Day 8- 25 Days of Christmas Inspiration, Day 9- 25 Days of Christmas Inspiration ». Line muffin tin with paper liners and set aside. In another large bowl, whisk together sour cream, melted butter, eggs, poppy seeds, and lemon zest and juice. Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Stir together until well combined. – Sugar, sugar, sugar. – If you don’t have the POM Pomegranate juice on hand, don’t worry. This site uses Akismet to reduce spam. Make a well in the center of the flour mixture and add in eggs, vegetable oil and pomegranate juice. You have entered an incorrect email address! Remove from pans, and let cool completely on wire racks. Wow, I finally made a decision! In a medium bowl stir together butter, brown sugar, flour, cinnamon, rolled oats and pomegranate seeds until blended. I created these muffins for guests staying with us over the holidays. Drizzle with Pomegranate Molasses. (Click here for a print friendly version). Pour into the well in the flour mixture, add the melted butter and stir until just combined. In a large bowl, sift together flour, sugar, baking soda, and salt. Pomegranate Muffins Wooden Spoon Baking. It is the pomegranate version of the a blueberry muffin so to speak with oatmeal. Since the muffins expand, the more topping, the better. I made them now and they are in the freezer so I’ll be able to thaw these out in a few weeks. If you don’t like overly sweet muffins, go 3/4 cup sugar. Here are a couple things about these muffins-. Lamination Station: Learn To Shape Your Morning Buns, Cream Cheese-Stuffed Vanilla-Peppermint Cookies, 1 cup (240 grams) sour cream, room temperature, 1 cup (227 grams) unsalted butter, melted, 1 tablespoon (15 grams) fresh Meyer lemon juice. In a small bowl, whisk together sugar, flour, poppy seeds, and salt. Divide batter among prepared muffin cups. Pour batter in to lined muffin tins 3/4 full. It doesn’t make a huge impact in the taste of the muffins. Stir in pomegranate arils. Its personal preference, so I like to share the variation. ¼ cup (57 grams) unsalted butter, cubed and softened. 1/3 cup 100% pomegranate juice (like POM). Learn how your comment data is processed. Line muffin tin with paper liners and set aside. Save my name, email, and website in this browser for the next time I comment. 1½ tablespoons (22.5 grams) fresh lemon juice. Bake until golden brown, 20 to 25 minutes. These muffins are moist and delicious and the oatmeal pomegranate topping is fantastic. Generously sprinkle on to tops of each muffin. Preheat oven at 350 degrees. Bake in a preheated oven for 22-27 minutes until tester inserted in to the center of the muffin comes out clean. I am inspired everyday from recipes, to decorating ideas to well, almost anything where sometimes it makes my head spin. Reduce heat to medium-low, and simmer until thickened, syrupy, and reduced by about two-thirds, 25 to 30 minutes.