Preheat oven to 350. Coat 12 muffin cups with cooking spray.
Mix dry ingredients in a large bowl.
In a second bowl, combine wet ingredients.
Toss pomegranate seeds in the flour mix to coat.
Add wet ingredients to flour mix. Stir until just combined.
Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.
b>pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate
Add the pomegranate juice to a small saucepan
ead to heavy muffins. Finally, fold in the pomegranate seeds, reserving a
br>Overmixing will make your muffins tough.
You may want
hen baking.
Pour the pomegranate molasses dissolved in 3/4
5 minutes.
Yield: 10 muffins.
Note: As stated above
sed Barefoot Contessa's basic recipe for: Recipe #56103.
Or, to
Mix wet and dry ingredients separately.
De-seed pomegranates in a bowl of water to help prevent seeds from popping.
Combine ingredients, folding in the pomegranate seeds last. Mix as lightly as possible.
Bake at 400\u00b0F for about 20 minutes, depending on size of muffins and your oven.
Remove and place on cold, wet towel to make taking the muffins out easier. Wait until the muffins have cooled before removing them from the tin.
owl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir
rovide the sweetness to these muffins. Using frozen bananas (defrosted before
Preheat oven to 350 degrees F.
Sift all-purpose flour, baking soda and salt. Set aside.
In a large bowl, whisk egg, brown sugar and canola oil together until smooth. Stir in dry ingredients, then add mashed bananas and Unsweetened Vanilla Almond Breeze. Mix until batter comes together. Fold in chopped white chocolate and pomegranate arils.
Line a muffin tin with cupcake liners, then fill about 2/3 full. Bake for 18 to 20 minutes, or until light golden brown and toothpick inserted in muffins comes out clean. Let cool.
ave enough bulgur for this recipe and substitute cracked wheat and
(I include this because the recipe talked about how to cook
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
se all of it). Sprinkle pomegranate seeds over top. Serve warm
ntil the tops of the muffins are golden and a toothpick
Combine all ingredients in a shaker or pitcher.
Mix or shake will.
Serve over ice.
This recipe can be scaled up or down according to how many servings you want to make.
ish and sprinkle with thyme. Recipe may be doubled.
hill: 4 hours.
Prepare Pomegranate Sauce.
Preheat oven to