Baking

Pomegranate & Rose Iced Muffins

You may not have heard about them yet but there’s a new yoghurt company in town, Chobani is the name to look out for and you’ll find their yoghurts in selected Tesco stores. They’re currently running a recipe competition where the prize is a full weekend pass to the Food Blogger Connect conference in London.  The winning recipe will also be served to the delegates for brunch, this all sounds very exciting and this muffin recipe is my entry. To create my competition entry, Chobani very kindly sent me a selection of their strained yoghurts to play with. The yoghurts are nice and thick and taste very indulgent yet they are completely fat free with a variety of fruity flavours to choose from and all natural ingredients.  As soon as I saw the pomegranate yoghurt pot, recipe ideas started to form.

The theme of the competition is brunch recipes and the first thing that came to mind was muffins, but I didn’t want these to be any old muffins, I wanted to create something a bit fancier. Cupcakes seems to get all the attention when it comes to icing and decoration but I don’t see why muffins can’t be prettied up now and again too.  I used the pomegranate yoghurt along with fresh pomegranate seeds in the muffins and then used a little pomegranate juice to both flavour and colour the icing. There is hazelnut milk in these muffins, this adds a very subtle nutty flavour but you could also use cows milk as well. The rose in the icing adds a hint of the Middle East to these muffins and complements the fruitiness of the muffins.

Ingredients – makes 6

For the muffins:
200g self raising flour
1/2 tsp baking powder
80g caster sugar
170g pot Chobani Pomegranate fat free strained yoghurt
80g pomegranate seeds – approx 1/2 a large pomegranate
1 large egg
60ml hazelnut milk

For the icing:
25ml pomegranate juice and the seeds – from the other half of the pomegranate
2 drops rose extract
150g icing sugar

  • Preheat the oven to 200C and place a 6 hole silicone muffin tray on a baking tray or line a metal muffin tin with 6 paper cases.
  • Place the pomegranate seeds in a large bowl – use a wooden spoon to whack the seeds out of the shell – then add the flour, baking powder and sugar and briefly mix. Coating the seeds in flour prevents them from all sinking to the bottom.
  • In a separate bowl use a fork to lightly beat together the yoghurt, egg and milk.
  • Add the yoghurt mixture to the flour mixture and stir briefly with a wooden spoon until just combined, take care not to overmix. Divide evenly between the holes of the muffin tray/muffin cases and bake for 20 minutes until risen and golden. Cool on a wire rack.
  • While the muffins are baking make the icing. Squeeze the juice from the pomegranate half into a small bowl and reserve the seeds. Add the rose extract and stir then gradually stir in the icing sugar until you get quite a thick icing. When the muffins are cold spread with the icing and then decorate with the reserved pomegranate seeds.

Turns out I didn’t win but I had fun making these muffins and they were delicious so I’m going to link them up with Alphabakes run by Ros (this month’s host) and Caroline where the chosen letter this month is ‘R’.
  • Victoria Lee
    June 2, 2013 at 10:46 pm

    What a great entry Jen, you’re right, muffins do get the raw end of the decoration deal, but these look just beautiful! Good luck with the competition 🙂

    • Jen Price
      June 3, 2013 at 3:27 pm

      Thank you Victoria, I think brunch is a good excuse to have something a little bit fancier and indulgent so the muffins definitely deserve their icing 🙂

  • belleau kitchen
    June 3, 2013 at 6:39 am

    I love the pinkness of it all!

    • Jen Price
      June 3, 2013 at 3:27 pm

      The best thing is the pink is all completely natural! 🙂

  • Janice Pattie
    June 3, 2013 at 12:33 pm

    Good luck with the competition. The Muffins in their little pink coats studded with jewels, look just the thing for a bloggers conference

    • Jen Price
      June 3, 2013 at 3:29 pm

      Thanks Janice, it would be fantastic if I had a chance to share these with other bloggers, got my fingers crossed!

  • Chobani
    June 3, 2013 at 12:51 pm

    Wow, wow, wow! These look amazing Jen, so moist! We can’t wait to cook them up soon. Great #CHObrunch entry.

    • Jen Price
      June 3, 2013 at 3:29 pm

      Thank you, hope you enjoy them as much as I do 🙂

  • Phil in the Kitchen
    June 4, 2013 at 9:23 pm

    Pomegranate, hazelnuts, cake…. Things don’t get a lot better than that. I’m deeply fond of a muffin at brunch time. Actually, I’d eat one of these at any time.

  • Lucy Chapman
    June 5, 2013 at 6:50 pm

    These look amazing, nice and moist and they are beautiful xx

    Lucy Loves To Cook

  • Baking Addict
    June 30, 2013 at 5:32 pm

    These sound like a winning entry to me! I am intrigued by the use of hazelnut milk – I’ve never tried that before. I love the pretty pink colour of the icing and the red jewel effect of the pomegranate seeds. Thanks for entering AlphaBakes.