Orange Pomegranate Oat Muffins with Blood Orange Curd

While I couldn’t be more pleased that spring is around the corner, if we could ever get it to stop snowing in the Pacific Northwest, there are a few great things about winter that I’ll miss. Pomegranates and citrus fruit rank high on that list. I baked these muffins as something of a last hurrah for the chilly season. They have a delicate crumb, a crusty top, and this twist on classic Lemon Curd made with blood orange juice is luscious, tart, and comforting all at once.

Orange Pomegranate Oat Muffins

5 tablespoons butter, softened
1/2 cup sugar
1 egg
6 oz flavored yogurt (I used Tillamook Orange Creamsicle)
1/2 tsp finely minced orange zest
1/4 tsp orange oil
1 cup flour
1 cup rolled oats
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup pomegranate arils

Preheat oven to 375 degrees. Line muffin tins with paper liners.
Beat butter, sugar, and egg together. Add yogurt, zest, and orange oil.
In a separate bowl, mix dry ingredients thoroughly. Incorporate into the wet ingredients, being careful not to over-mix. Carefully fold in pomegranate arils.
Fill standard muffin tins 3/4 full. Bake 25 to 30 minutes or until golden-topped.

I tried a number of different Lemon Curd recipes before hitting upon the right variation for this Blood Orange Curd. In the end, my mother’s recipe won out. This was the first Lemon Curd I fell in love with, but I don’t usually make this version as it leaves me with a few extra egg whites on my hands. What, meringues? Me? Please.

Blood Orange Curd

1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons finely minced blood orange zest
1/4 cup blood orange juice
1/4 cup lemon juice
2 tablespoons butter
3 slightly beaten egg yolks

Combine sugar, cornstarch,  zest, juice, and butter in a small, heavy saucepan. Cook over medium heat, stirring, until thickened and bubbling. Remove approximately 1/2 cup of the sauce and beat into the egg yolks. Return this mixture to the saucepan, and bring to a gentle, bubbling boil. Cook, stirring for two minutes more. I confess to adding one (just one!) drop of red food coloring; the egg yolk distorts the beautiful ruby red of the blood orange juice otherwise.

Be sure not to use Meyer lemons for this recipe, as the tartness of yellow lemons is needed to balance out the almost-sweetness of the blood orange juice.

Prepare a nice cup of tea and enjoy! The muffins aren’t half bad with a little pat of butter, too.

This is an earlier version of these two recipes. That single drop of food coloring makes as significant a difference in appearance as the use of only egg whites and a half orange juice, half lemon juice mix does in texture and flavor. Not these muffins didn’t get devoured, too, though…

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