Red Velvet Muffins with Pomegranate
Red velvet muffins made with pomegranate juice and buttermilk, finished with vanilla frosting. Makes a tray and a half.
Ingredients
| 57 g | melted butter | |
| 150 g | sugar | |
| 1 | egg | |
| 1/2 tsp | 2.5 ml | vanilla |
| 120 ml | buttermilk (ayran) | |
| 120 ml | pomegranate juice | |
| 1 tsp | 5 ml | red velvet colouring |
| 128 g | flour (at least double) | |
| 1/2 tsp | 2.5 ml | salt |
| 20 g | cocoa (double) | |
| 3/4 tsp | 3.8 ml | baking soda |
| 1/2 tsp | 2.5 ml | vinegar |
| 1 can | vanilla topping/frosting |
Instructions
Serving size / yield: a tray and a half.
- Heat the oven to 180 degrees. Place paper or silicone muffin liners in the moulds.
- Mix the butter and sugar in a bowl. Beat the egg with the vanilla.
- In another bowl mix the milk, pomegranate and the (red velvet) colouring.
- In a third bowl mix the flour, salt and cocoa. Combine everything. Slake the soda in the vinegar and pour into the batter. Stir well.
- Fill the moulds and bake about 30–35 minutes. They must cool before you decorate them with the vanilla frosting.