Pomegranate Citrus Muffins

Ingredients:

• 3 cups premium flour
• 1.5 cups granulated sugar
• 1.5 tsp of baking soda
• 1 tsp aluminum-free baking powder (see Note)
• 0.5 tsp salt
• 3 clementines
• 1 cup whole milk at room temperature
• 2 large eggs
• 220g unsalted butter, melt and let cool slightly
• 0.5 tbsp. pomegranate seeds
• 0.5 cup powdered sugar

Preparation:

1. Preheat oven to 200°C. Line an 18-cup muffin pan with paper cups.
2. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, and salt; make a well in the center.
3. Wash 2 clementines and cut each into 8 pieces (peel and all); place in a blender. Add milk and blend until smooth. Add eggs and blend until smooth. Pour into the well in the flour mixture, add melted butter, and knead into a dough. It will be lumpy.
4. Divide the batter among the muffin cups, filling them three-quarters full. Sprinkle the top evenly with pomegranate seeds. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack and let cool completely.
5. Place powdered sugar in a small bowl and squeeze the juice from half of the remaining clementine. Stir to create a thick glaze, adding more juice from the remaining half as needed. Drizzle the glaze over the muffins and let set for 10 minutes.
   
   Note
   
   Make sure your baking powder is aluminum-free, otherwise it may react with the pomegranate and cause the muffins to turn blue.