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Wednesday, January 11, 2017

Pomegranate Muffins

The pomegranate shrub or small tree grows to about 20 to 33 ft high. With multiple spiny branches the tree has been known to live many years. Pomegranate trees come in both fruit filled and fruitless varieties. 

Each pomegranate will have between 200 to 1400 seeds. Each seed is surrounded with pulp. Fruit ranges in color from white to deep red or purple. 

These seeds go nicely into the oatmeal pomegranate muffins I found here

These muffins have a delicious topping. If you like this then be generous when sprinkling muffin tops. This will ensure that the entire muffin top will be covered when the muffin expands as it bakes.

While the POM pomegranate juice is a requested ingredient if you do not have it dont worry it does not impact in the taste of the muffin.

The recipe calls for more sugar than most but if you don't like overly sweet muffins then go for 3/4 cup of sugar. If you like it sweeter use a full cup of sugar. This is a personal preference

Oatmeal Pomegranate Muffins

Makes 14 muffins
1 3/4 cup all-purpose flour
3/4 cup sugar*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 large eggs, lightly beaten
1/2 cup vegetable oil
1/3 cup 100% pomegranate juice (like POM)
1 cup pomegranate seeds (arils)
1/2 cup old fashion rolled oats

2 tablespoons butter, melted
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup old fashion rolled oats
1/4 cup pomegranate seeds 

Preheat oven at 350 degrees.  Line muffin tin with paper liners and set aside.
In a large bowl sift flour, sugar, baking powder, baking soda, salt and cinnamon.  Make a well in the center of the flour mixture and add in eggs, vegetable oil and pomegranate juice.  Stir together until well combined.  Stir in pomegranate seeds and rolled oats.
Pour batter in to lined muffin tins 3/4 full.

For topping-
In a medium bowl stir together butter, brown sugar, flour, cinnamon, rolled oats and pomegranate seeds until blended.  Generously sprinkle on to tops of each muffin.
Bake in a preheated oven for 22-27 minutes until tester inserted in to the center of the muffin comes out clean.
Cool on wire rack.

1 comment:

  1. Hi Angie! Oh my, this sounds fabulous! I will be making these for breakfast! Thanks for visiting my site! I love teaching about essential oils! If you're interested in trying doTERRA oils, I'd love to send you samples! Message me at if you're interested! 😊


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