This week, we got the first pomegranates of the season. I immediately set my mind on using them in a dessert for a potluck this week. After browsing through several intriguing recipes, I decided a muffin recipe from buttercreamchantilly seemed the most promising and feasible for the occasion.
I adapted and doubled the recipe, but still found that even stretching the batter as far as I could, I only ended up with 21 muffins. Also, several of them burned, so I have adjusted the baking time below. I was also a bit disappointed that they didn’t taste more like pomegranates, I suspect because the fruit wasn’t really fully mature and ripe yet. Overall, though, I still found these muffins gorgeous, and rather tasty and addictive.
Vanilla Pomegranate Muffins
3 1/2 cups flour
1 cup brown sugar
2 teaspoons baking powder and baking soda
1 teaspoon salt
2 cups milk
2 tablespoons apple cider vinegar
1-2 teaspoons vanilla
1/2 cup oil
2 cups oats
2 cups oats
1-2 cups chopped nuts (optional)
Preheat oven to 375ºF. Mix together milk and vinegar in a small bowl and leave to curdle and thicken. Meanwhile, sift together dry ingredients except for the oats. Then add vanilla and oil to the milk and combine with the dry ingredients just until blended. Fold in oats and nuts, if desired. If you have at least a cup of pomegranate seeds, you can fold them in now as well.
Spoon the batter into greased muffin tins. If you have a small amount of pomegranate seeds, you can sprinkle them on top and lightly press them into the muffin batter. Bake 20-25 minutes, or until golden brown and a toothpick comes out clean. Let cool and enjoy!