Thursday, January 9, 2014

Pomegranate Muffins

Finally - a moment to post these delicious little muffins! Work has been picking up lately and I'm struggling to do anything meaningful once I get home. I made these last week when I saw a pomegranate still sitting in my fridge - definitely too good to waste!

It's been awhile since I've made muffins, and these muffins are fantastic, adapted from this recipe with a few healthier twists. A welcome change from the standard blueberry muffin, the pomegranate seeds (arils) make a beautiful jewel-studded treat filled with bright, juicy bursts from the arils. These muffins have the perfect amount of heartiness from the whole grains and oatmeal too, so you'll feel satisfied after enjoying them. Temperatures have been so very cold lately due to the "polar vortex" and sitting down with one of these muffins and a cup of coffee is a great way to take the bite out of the chill! As much as the winter snow and stillness can be beautiful, I'm ready to start counting down the days to spring. Hope you are staying warm! 

Pomegranate Muffins 

1 1/8 cups whole wheat flour

1/2 cup brown sugar 

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

3 large eggs, lightly beaten

1/2 cup olive oil

1/3 cup orange juice

1 cup pomegranate seeds 

1/2 cup rolled oats

1. Preheat oven to 350F

2.  Mix flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl

3. Mix in olive oil, egg, and orange juice until just combined; do not over mix

4. Gently stir in rolled oats and pomegranate seeds

5. Lightly grease a muffin tin. Bake for approximately 20-22 minutes until a tester inserted into the muffin centers comes out clean

6. Cool on a wire rack for 10 minutes and enjoy!

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