I was the supermarket the other day and came across pomegranates and I have been wanting to incorporate different foods into my diet, so I picked one up. Sometimes I get tired of eating the same things for breakfast so my husband suggested I make some muffins. I had some leftover pumpkin puree from the pumpkin bread I made and thought this combo will go good together. Let's get started! These are some of the ingredients you will need. You will also need salt and a large egg. Feel free to you use whatever flour or milk you like or have on hand. You can also substitute the oil for unsweetened applesauce. Now I was being an overachiever and went ahead and juiced my pomegranate. I reserved some to put in the mix and on top of the muffin mix. If you can not find a whole pomegranate or you just don't feel like getting messy go ahead and purchase you a bottle and some seeds. You can also do without the seeds. Ok, so you may be thinking she didn't mix the dry ingredients first and then added in the wet. No and it came out PERFECT! Do whatever you like just as long as everything gets mixed in. I am not a baker and I just follow my own rules. Once everything is mixed pour it into you greased muffin pan or you can line it with cupcake foil. Bake it at 375 for 20 minutes or until done. Go ahead and drink it with some milk or if you're like me some tea. I hope you enjoy this recipe!
Ingredients: 1 cup almond flour(or whatever flour you choose) 1/2 cup brown sugar 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon baking soda 1 large egg, beaten 1/4 cup almond milk 1/4 cup canola oil 1 cup old-fashioned oats 3/4 cups pumpkin puree 1/4 cup pomegranate juice Instructions: Mix all dry ingredients then add in your wet ingredients Mix all together, you can add in some seeds Grease muffin tin Pour in mixture Top with some pomegranate seeds Bake at 375 for 20 minutes or until done
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