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madbakerThis week's Resolution Recipe: Pomegranate Muffins.
Muffin batter:
1 3/4 c flour
3/4 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 large eggses, lightly beaten
1/2 c veg oil (I used 1/3, which seemed plenty)
1/3 c pomegranate juice
1 c pomegranate seeds
1/2 c rolled oats
Topping:
2 Tbsp butter, melted
1/2 c brown sugar
1/3 c flour
1 tsp cinnamon (I used half true, half cassia)
1/4 c rolled oats
1/4 c pomegranate seeds
Heat oven to 350. Grease 16 (!) muffin cups.
Mix together dry muffin ingredients. Beat together wet ingredients. Stir together until well combined. Stir in pomegranate seeds and oats. Spoon batter into tins to 3/4 full.
Stir together topping ingredients. Generously sprinkle onto the top of each muffin. Bake for 22-27 minutes until a tester emerges clean.
What worked: These were pretty good. Not as sickly sweet as I was afraid they'd be and the crunch of the oats and pom seeds was a nice counter-balance. I seeded three pomegranates from our CSA box, which was about the right amount for the 1 1/4 cups needed.
What didn't: Seeding pomegranates is a pain in the butt, though this method of seeding is sooooo much easier. The muffins weren't as greyish-brown as I was afraid they'd be, although they were still on that axis.
16 muffins? Really? When a standard tin is 12? That's bad recipe writing.
Will I make it again? I wouldn't buy pomegranates for them, but I might make this as a use for pomegranates that we get.
Muffin batter:
1 3/4 c flour
3/4 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 large eggses, lightly beaten
1/2 c veg oil (I used 1/3, which seemed plenty)
1/3 c pomegranate juice
1 c pomegranate seeds
1/2 c rolled oats
Topping:
2 Tbsp butter, melted
1/2 c brown sugar
1/3 c flour
1 tsp cinnamon (I used half true, half cassia)
1/4 c rolled oats
1/4 c pomegranate seeds
Heat oven to 350. Grease 16 (!) muffin cups.
Mix together dry muffin ingredients. Beat together wet ingredients. Stir together until well combined. Stir in pomegranate seeds and oats. Spoon batter into tins to 3/4 full.
Stir together topping ingredients. Generously sprinkle onto the top of each muffin. Bake for 22-27 minutes until a tester emerges clean.
What worked: These were pretty good. Not as sickly sweet as I was afraid they'd be and the crunch of the oats and pom seeds was a nice counter-balance. I seeded three pomegranates from our CSA box, which was about the right amount for the 1 1/4 cups needed.
What didn't: Seeding pomegranates is a pain in the butt, though this method of seeding is sooooo much easier. The muffins weren't as greyish-brown as I was afraid they'd be, although they were still on that axis.
16 muffins? Really? When a standard tin is 12? That's bad recipe writing.
Will I make it again? I wouldn't buy pomegranates for them, but I might make this as a use for pomegranates that we get.
