In December, POM Wonderful contacted us about using their 100% pomegranate juice in one of our baking experiments. Excited, I immediately rose to the challenge! It took me awhile to even decide what to make, but I rested on the idea of infusing breakfast muffins with POM. This recipe has been fiancée, friend, and co-worker approved. Here's how you make them:
In a medium bowl (or measuring cup), combine 1 cup of milk, 1/2 cup of POM juice, 1 beaten egg, 3 tablespoons of melted butter, 1 teaspoon of vanilla extract, and 1 cup of sugar. 
In a large bowl, combine 3 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix well and then toss in 1 and 1/4 cups of frozen berries. I chose a blueberry, raspberry, and blackberry mix. Toss the berries in the flour. This will help the berries from sinking to the bottom of the muffin batter. 
Pour the liquid mixture into the flour mixture. Be careful to not over stir the mix. It's OK if there's a bit of flour that isn't mixed in. It will bake just fine, and the muffins will be nice and tender. 
Coat your muffin pans very well with butter. I've found that butter works better than spray oil. Pour the batter into each hole up to the top. This sounds like too much batter, but it works well.
Perfect muffin tops! Baked in a preheated oven to 350 degrees for about a half hour.
These muffins are perfect for breakfast. They are fruity, tender, dense, and filling. This recipe makes about 12 to 14 muffins. Bake and share some with the ones you love. Thanks for the juice, POM!
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