Have a Blast with Orange and Pomegranate Muffins!

Muffins are popular because they are one of the simplest baked goods to make. What makes them even more appealing is their long shelf life. These muffins stay fresh at room temperature for about five days and can be frozen to extend their freshness. You can decorate them with your favorite fruits or prepare aromatic and colorful creams for topping. With a bit of creativity, each muffin can be served uniquely.

Ingredients for Orange and Pomegranate Muffins

• Butter: 8 tablespoons

• Wheat flour: 2 ½ tablespoons

• Baking powder: 1 ½ tablespoons

• Baking soda: ½ teaspoon

• Salt: ¼ teaspoon

• Granulated sugar: ½ cup

• Brown sugar: ¼ cup

• Eggs: 2 cups

• Buttermilk: 1 cup

• Orange zest: 1 tablespoon

• Vanilla extract: 1 teaspoon

• Pomegranate seeds: 2 cups

Instructions for Orange and Pomegranate Muffins

1. Preheat your oven to 200°C (390°F). Grease muffin liners with butter and place them in the muffin tin.

2. In a large bowl, sift together the flour, baking soda, baking powder, sugar, and salt. Set aside.

3. Melt the butter in a medium pan over medium heat. As the butter cooks, it will darken slightly. Be careful not to burn it. Once the butter releases a nutty aroma, remove it from the heat and transfer it to a bowl to cool.

4. In a separate bowl, whisk the eggs with a fork. Add the buttermilk, orange zest, vanilla, and cooled butter. Mix well.

5. Combine the wet and dry ingredients, being careful not to overmix. Fold in the pomegranate seeds gently.

6. Scoop the batter into the prepared muffin liners, filling them evenly.

7. Bake the muffins in the preheated oven for 20–30 minutes, or until they turn a golden brown. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If the batter sticks to the toothpick, bake for a few more minutes.

8. Allow the muffins to cool completely. Serve these delicious muffins with tea or coffee and enjoy!