Tag Archives | muffins

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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healthy. yummy. butternut squash banana muffins.

Yep, I love to bake. And, I am a little over the moon when I can settle on a quick fix for breakfast either for myself or the kids. Do you ever feel like you are constantly running around and never stop to sit down and eat? Well, that is the story of my life at the moment. I wouldn’t trade it, but I have decided that I need to come up with some easy, quick fixes for breakfast on the go or something I can toss the babes before heading to school.

Brace yourself. My kids are ridiculously in love with these. Did I share exactly what was in them to the little ones? Well, no. But, that is beside the point. The point here is that I have fine-tuned this recipe a few times and have found the perfect marriage between {healthy} and {yummy}. Don’t let the butternut squash part throw you off. They are the perfect veggie packed treat that are not only tasty, but also moist and I think your family might be smitten with them too.

Muffins in Crate 800px

{ingredients}

  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/3 cup, 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

 

  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 2 tablespoons chia seeds
  • 3/4 cup butternut squash, cooked & pureed
  • 2 bananas
  • 3/4 cup milk
  • 1 egg
  • 1 tablespoon butter, melted

{to prepare pureed butternut squash}

If you plan a little in advance, pureeing your butternut squash takes no time at all and you will have plenty leftover to make additional batches of muffins, add to sauces, or disguise elsewhere. To create your puree…

  • Preheat oven to 400°
  • Wash outside of squash and dry
  • Cut squash in half lengthwise and scoop out seeds with a spoon
  • Place squash on foil lined baking sheet
  • Spread coconut oil {or drizzle olive oil} over both sections of squash
  • Sprinkle kosher salt, pepper, a dash of cinnamon and nutmeg over each section
  • Place in the oven and roast for 40 minutes, or until squash is tender
  • Remove from oven and let cool
  • Once cool enough to handle, use a fork or spoon to scrape out insides of squash
  • Place in a blender or food processor and ‘puree’ until you have reached a smooth, creamy consistency

Muffins with twine

{mix it up}

Preheat oven to 400°. Grease muffin pan or place muffin liners in pan.

  • In a large bowl, mix the together the flour, baking powder, sugar, salt, chia seeds and spices. Set aside.
    {a big xo to kari who inspired the chia seeds… she mentioned she added them to the blueberry muffins and i thought they were fitting for this recipe too! thanks, k!}
  • In a blender, mix together the bananas, pureed butternut squash, milk, egg and butter.
  • Fold the squash mixture into the flour mixture until  just moistened.
  • Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  • Remove from muffin pan ad cool on a wire rack.
    {tip 1: the muffins will appear to be a bit doughy at first, but let them cool completely and I assure you they will maintain their moist texture for several days to come}
    {tip 2: store muffins in an airtight container to keep from drying out}

Muffins with Flower

I hope your family falls in love with these {fall inspired} muffins just as mine did. May your mornings be a little less hectic with a breakfast treat that is quick to grab and even quicker to eat.

eat. enjoy. share.

Letter J  XO

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tasty. blueberry banana muffins.

Yep. I am on a blueberry craze. I love blueberries in just about anything and this quick, healthy muffin recipe allows for a nutritious snack or meal before heading out the door. The kids love. The husband loves. And, I love. I have modified this recipe about a million times, but think I have settled on something that is a winner in my book. Be warned… the blueberries are mighty delicious and messy, so prepare accordingly. I learned this the hard way as the lil’ lady managed to track it all over the kitchen and her face. Sigh. I guess those are the moments. Try it out and let me know what you think!

Blueberry Banana Muffins

{ingredients}

  • 2.5 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnnamon
  • a shake or two of nutmeg
  • 3/4 cup unsweetened applesauce

 

  • 3/4 cup sugar
  • 3 egg whites
  • 3-4 bananas, mashed
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1/2 cup uncooked oats

{mix it up}

Preheat oven to 350°. Place 15 muffin cup liners in muffin pan or 12 regular muffin liners and 10 mini muffin liners.

  •  In a small bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg.
  • In a large bowl, combine applesauce, sugar, egg whites, bananas and vanilla extract.
  • Add dry to the applesauce mixture, stir until just moistened.
  • Fold oats into batter, stir until just moistened.
  • Fold blueberries into batter.
  • Spoon batter into muffin cups. two-thirds full.
  • Bake for 20- 25 minutes or until toothpick comes out clean.
  • Cool in pan for 10 minutes and then place on a wire rack to cool completely.

 

eat. enjoy. share.

Letter J  XO

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