Pomegranate Cream Cheese Surprise Muffins Food

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.

HIDDEN SURPRISE MUFFINS

Steps:

• Grease the bottom ONLY of a 12-cup muffin tin.
• Preheat the oven to 400 degrees F.
• In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
• In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
• Make a "well" in the dry ingredients and add the wet ingredients to the well.
• Stir until the mixture is moist.
• Don't overmix - the batter should be lumpy.
• Fill the muffin tins half full.
• Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
• Add more batter on top of the jelly so that each cup is 2/3 full.
• Bake for 20-25 minutes, or until golden brown.
• When the muffins are baked there will be a jelly surprise in the middle.

BRAN SURPRISE MUFFINS

Steps:

• Preheat oven to 400° F. and line twenty-four 1/2-cup muffin tins with paper liners.
• Make filling:
• In a small bowl stir together filling ingredients until combined well. Filling keeps, covered and chilled, 1 week.
• Make batter:
• Into a large bowl sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg and stir in cereal. Add eggs, buttermilk, oil, and raisins, stirring just until combined well. Batter keeps, covered and chilled, 1 week.
• Spoon 1 heaping tablespoon batter into each tin and top with 2 teaspoons filling. Spoon 1 heaping tablespoon batter over filling, spreading to cover filling completely. Bake muffins in middle of oven 20 to 25 minutes, or until a tester comes out clean.

PUMPKIN SURPRISE MUFFINS

Steps:

• Preheat oven to 400°. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened. , Fill greased or paper-lined muffin cups half full with batter. Place a portion of cream cheese and about 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar., Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.