These Clementine and Pomegranate Muffins are the perfect way to get your Christmas fix in the mornings, full of festive flavours and totally delicious!
Bye Bye Thanksgving, Hello Christmas! I figured it made sense to start off my Christmas themed recipes with a breakfast recipe! Because what better way to get yourself in the festive spirit than tucking into a yummy muffin full of Christmassy fruits and flavours in the morning? Of course, you can eat these any time of the day, don’t limit yourself to just breakfast time!
(the problem with taking photos with shiny baubles is you can’t avoid including yourself in the photos!)
Pomegranates are such a great Christmas fruit, those red jewels are just so festive and they taste their best in the winter. I can’t really place why clementines are festive, but they are aren’t they? Maybe it’s because it’s customary in many places to include a clementine in Christmas stockings, did you get one in yours? Or will you be popping one in your kids stockings this year? Personally, I prefer a chocolate orange in mine, that’s fruit too right?!
But wherever these traditions come from, you can’t deny the yumminess of the combination of these two and they taste like elves dancing on your tongue – or something less weird sounding! My brain is too fried to think of a better metaphor so I’m afraid you’re stuck with that one! They’re not just festive, they’re beautifully moist with a chewy top, so delicious! Just the way a muffin should be. The trick to getting that classic muffin top is to fill your cases almost to top and bake at a high heat for 10 minutes, before reducing it down to bake all the way through. That way the muffins puff up on the top and retain the moisture throughout.
Getting the pomegranate seeds to evenly disperse is a little trickier. I like to toss them in a little of the flour mixture, which definitely helps, but since the batter is a bit on the thinner side for these muffins a lot of them are still going to sink. But you’ll have a few up at the top and they still taste wonderful, so who cares! There’s no muffin police here!
These muffins are beautifully moist because they’re fully of lovely clementine juice, I also used kefir milk in them because it’s my new favourite thing, but also because they also keep them moist and rich tasting.
If you follow me on Instagram or Twitter, you may already have seen me post about the semi break I am taking from blogging at the moment. It’s not a full break because I enjoy it too much for that, but as I’ve mentioned before I have a few health issues and right now I really need to take care of myself. Those of you who blog know how much effort can go into it, it’s so much more than just writing a few posts, and as much as I do enjoy doing it I need the rest more right now! I’m not going away completely, my next post will be sometime next week (Wednesday at the earliest) and hopefully after then I’ll be back on a regular schedule (or at least most of the time). Over the next week there won’t be much activity on my Twitter or Facebook accounts either – but there will still be a little posting on my Instagram, I’m heading to Atlanta on Monday so come follow me on there if you wanna see what I get up to or just my general ramblings, I’d love to chat with you on there!
I hope this recipe will tide you over for a little while anyway, it is a good one! I’m gonna bring these muffins along to Fiesta Friday, in the hopes they get you all in a nice, festive mood! Come party with us, it’s always a lot of fun and along with our fab host Angie, we have two wonderful co hosts to party with this week – Prudy and Jess. And I’ll be back with a post in time for next week’s FF, I’m never one to miss a good party 😉
Keep safe guys, I hope you had a wonderful Thanksgiving if you celebrate it and have fun getting ready for whatever holidays you may celebrate this winter!
- 220g plain flour (all purpose flour)
- 170g caster sugar (super fine granulated sugar)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 clementines, peeled
- 240ml kefir milk*
- 1 large egg
- 115g unsalted butter
- 1 pomegranate - seeds only
- Preheat the oven to 230C/450F and line a muffin tin with papers
- Combine the sugar, flour, baking powder, bicarb, cinnamon and salt in a bowl and set aside.
- Put the clementines in a food processor, and blitz until you have a puree. Stir in the kefir milk.
- Put the egg and butter in a large bowl and beat.
- Stir in the clementine mixture.
- Put one tbsp of the flour mixture in a small, and add the remaining to the muffin mixture. Stir to combine.
- Put the pomegranate seeds in the bowl with the 1 tbsp flour and stir to coat.
- Stir the pomegranate seeds into the muffin mixture gently, until evenly dispersed.
- Spoon the mixture into the cases, filling almost to the top. Sprinkle a little caster sugar on top if desired.
- Bake at 230C/450F for 10 minutes. Leaving the muffins in the oven, turn the temperature down to 200C/400F and bake for another 10 minutes, or until they're a light golden brown and springy to touch.
- Remove from the oven, leave to cool in the pan for 5 minutes and then turn out onto a wire rack to cool completely
- *If you don't have kefir milk, you can use greek yogurt instead.
- Will keep in an air tight container for 3 days
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