Ingredients
-
1
-
3/4
-
1/4
-
1/2
-
1 1/2
-
1/2
-
1
-
1
-
1
-
1
-
3/4 - 1
-
-
-
-
Directions
Healthy Pumpkin Pomegranate Muffins, Needed something to use up the rest of a can of pumpkin Pomegranate seeds were left over from a salad recipe A lucky – and tasty! – coincidence , Deserving of 5 stars on the health factor, the creative use of pomegranate seeds & pumpkin, and how beautifully they baked (just like the photo) 4 stars for the flavor- very good, but I’ve had better muffins, maybe not better being as healthy though! I also used Splenda which may be why we didn’t LOVE these One of my sons said they weren’t as sweet as he’d have liked Over all a great recipe which we will make again! Wondered why the grape nuts as they added just a tiny bit of a crunch Maybe I’ll add more, omit, or substitute oats next time just to see how it changes the flavor and texture , These muffins are amazing and I have made them several times I added also a tsp of nutmeg and used hemp hearts in place of the grape nuts They were great as well For best results I baked them for 30 minutes
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Steps
|
1
Done
|
Preheat Oven to 350. Coat 12 Muffin Cups With Cooking Spray. |
|
2
Done
|
Mix Dry Ingredients in a Large Bowl. |
|
3
Done
|
in a Second Bowl, Combine Wet Ingredients. |
|
4
Done
|
Toss Pomegranate Seeds in the Flour Mix to Coat. |
|
5
Done
|
Add Wet Ingredients to Flour Mix. Stir Until Just Combined. |
|
6
Done
|
Pour Into Muffin Cups. Bake For 20-30 Minutes. Let Cool Before Unmolding. |
