pomegranate seeds. two ways. both yummy.

Ok, if you are not a baker I apologize. You are probably {so} over the muffin recipes and are waiting for something new. But the truth is, I love baking. And, I might love eating even more, especially if it involves bread. Ask my parents, I am a bread girl. Always have been. Love, love, love.

Now, you know I love bread, but I also LOVE pomegranate seeds. I remember my dad getting us pomegranates every fall and each time I get one it makes me think of him and I smile. Fortunately, my kids have also grown to love these antioxidant treats as well. Last week, we had overflowing containers of pomegranate seeds and I decided to try making some treats with my overabundance of these little gems.

For you? Two ways to make use of those pomegranate seeds laying around your house. Don’t they look delish?

pomegranate muffins banner No.1 {adapted from Mother Thyme}
Pom Muffin

{ingredients… for the muffins}

  • 1 3/4 cups whole wheat flour, sifted
  • 3/4 cup, plus 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 large eggs, slightly beaten
  • 1/2 cup vegetable oil
  • 1/3 cup orange juice
  • 1 tablespoon chia seeds
  • 1 cup pomegranate seeds
  • 1/2 cup old fashioned rolled oats

{ingredients… for the topping}

  • 3 tablespoons butter, melted
  • 1/2 cup light brown sugar
  • 1/3 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 1/4 cup old fashioned rolled oats
  • 1/4 cup pomegranate seeds

 

{mix it up… preparing the Oatmeal Pomegranate Muffins}

  • Preheat oven to 350° and line muffin pan with paper liners.
  • In a large bowl add sifted flour, sugar, baking powder, baking soda, salt and cinnamon. Mix together.
  • Make a well in the center of the flour mixture and add eggs, vegetable oil and orange juice. Stir together until well combined.
  • Stir in pomegranate seeds and rolled oats.
  • Pour batter in the muffins tins, 3/4 of the way full.

 

{mix it up… preparing the topping}

  • Stir together melted butter, brown sugar, flour, cinnamon, rolled oats and pomegranate seeds until blended and crumbly.
  • Sprinkle {lots of it!} on the tops of the unbaked muffins.
  • Bake for 22-27 minutes or until a toothpick comes out clean.
  • Cool on wire rack for 10 minutes and then remove from muffin pans.

 

pomegranate bread banner {adapted from my grandma’s recipe. um, yum.}
1-DSC_1362

{ingredients… for the bread}

  • 2 cups whole wheat flour, sifted
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs, slightly beaten
  • 1/2 cup butter, melted
  • 2-3 bananas, lightly mashed
  • 1 cup pomegranate seeds

 

{mix it up… preparing the Banana Pomegranate Bread}

  • Preheat oven to 350° and grease one bread pan {or 3 small bread pans}.
  • In a large bowl add sifted flour, sugar, baking soda, salt and cinnamon. Mix together.
  • Slowly add eggs and butter until blended.
  • Stir in pomegranate seeds and mashed bananas.
  • Pour batter in bread pan.
  • Bake for 1 hour or until a toothpick inserted in the center comes out clean.
  • Remove from pan and cool on a wire rack. Remove from rack after 10 minutes and transfer to a wire rack.

I can’t think of a better way to wrap up the {fall} season than some yummy pomegranate seeds just waiting to be eaten. Try these tasty recipes out and let me know what you think. Do you lovey? I hope you love them as much as our house did. Give pomegranate seeds a shot. They may become one of your favorites too.

eat. enjoy. share.

Letter J  XO

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