Breads: Healthy Pumpkin Pomegranate Muffins

By LynnK

Needed something to use up the rest of a can of pumpkin. Pomegranate seeds were left over from a salad recipe. A lucky - and tasty! - coincidence.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup Grape-nuts cereal (or similar cereal)
• 1/2 cup sugar or 1/2 cup Splenda granular
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup canned pumpkin
• 1 cup fat-free buttermilk or 1 cup soured milk
• 1 egg, beaten
• 3/4-1 cup pomegranate seeds
• 1/2 cup chopped walnuts (optional)

Preparation

Step 1

Directions:

1 Preheat oven to 350. Coat 12 muffin cups with cooking spray.

2 Mix dry ingredients in a large bowl.

3 In a second bowl, combine wet ingredients.

4 Toss pomegranate seeds in the flour mix to coat.

5 Add wet ingredients to flour mix. Stir until just combined.

6 Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.