Pomegranate Olive Oil Muffins

I  had three leftover pomegranates from Thanksgiving. Marc and I had Missy and Andrea over last night and I was supposed to make a pomegranate feast. I had all these ideas in mind...Arugula, prosciutto, pomegranate salad...lamb chops with pomegranate relish...pomegranate glazed salmon....and then it hit! the bad mood...

so, i ended up making these awesome muffins and we ordered fette sau. porky piggy goodness is sometimes the way to ease a stressed out soul. few know that this place delivers. in fact it is quite a feat just to talk to those damn hipsters on the phone to place your order. try it! oh yeah and try this recipe out too...


Ingredients:
1/2 cup all purpose flour
1/2 cup amaranth flour
1/3 cup finely ground brazil nuts
1/4 cup yellow cornmeal
2 t baking powder
1/2 t sea salt
2 eggs
1/2 cup raw cane sugar
Zest of 1 lemon
1/2 cup extra virgin olive oil
1/3 cup 1% milk
2 cups pomegranate seeds

Preheat oven to 350°F. In a small bowl, mix together flours, ground almonds, cornmeal, baking powder and salt. In a large bowl, beat eggs, sugar, and zest with a hand mixer on low speed just until combined and fluffy. Then slowly mix in olive oil. Beat in flour slowly, alternating with milk. Mix in pomegranate seeds. Scoop mixture with a ice cream scoop into muffin tins. Bake for 28 minutes or until brown on top and a toothpick comes out clean. Remove from muffin tin and let cool on wire rack.