Monthly Muffins: January
The January/February 2018 issue of Food Network Magazine included such a fun feature: a muffin for every month of the year!
January’s muffins are a delicious balance between tangy pomegranate and sweet citrus–so perfect for winter muffins!
Please note: since aluminum can react with the pomegranates in these muffins (resulting in blue batter!) you will need to use aluminum-free baking powder when you make these!
This muffin recipe states that it yields 18 muffins. It doesn’t. I filled each of my muffin cups 3/4 full, as directed in the recipe, and I ended up with 24 very muffin top-y muffins and had to increase the baking time because they were so full!
My suggestion is to fill each muffin cup 1/2-2/3 full, and I estimate that you will end up with about 30 muffins that way.
The muffins themselves are delicious and wonderfully orangey, but my family and I did get kind of annoyed by all of the chomping down on pomegranate seeds as we ate the muffins.
The next time I make these muffins I think I’ll skip sprinkling the arils (seeds) on top and instead just use pomegranate juice (instead of the clementine juice) to make the glaze. Same flavors, fewer seeds. Win-win!
Pomegranate-Orange Muffins, Food Network Magazine January/February 2018.
