Tuesday, November 10, 2009

Day 6: Pumpkin Pomegranate Muffins

Dear Pomegranate,

Let's face it, you were an impulse buy. By the register. Worse, you were on sale.

Before I knew it, we were in my hand basket -- I was grabbed by your beauty, your shiny exterior, your promise -- and the fine folks at Whole Foods were asking me if I'd like a "how to" manual. I scoffed. A "how to" manual? Do I look like a novice?

I hurriedly stuffed the manual in my coat pocket and bolted for the door.

Now you sit on my counter... and we are at an impasse. I'm cooking with pumpkin now. Not pomegranate. You somehow, must be married to pumpkin... because that's all I know. So do me well, dear Pomegranate, and I will return the favor...

Peace, t


After my exceedingly glutenous previous posts, I figured it was time for something that has at least an iota of nutritional value. I give you... Pumpkin Pomegranate Muffins. These guys are made with whole wheat flour, no butter or oil, one little egg, and lots of pumpkin and pomegranate avrils. Not bad for a muffin.

What you'll need:

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 Splenda - I used organic raw sugar)
1 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
1 Teaspoon cinnamon
(I added a teaspoon of vanilla)
1 Cup canned pumpkin
1 Cup fat-free buttermilk
1 Egg, beaten
Seeds of one pomegranate

Pre-heat oven to 350*. Combine all the wet ingredients and whisk together (another great thing... don't have to drag out the mixer!). Add the baking soda and powder, whisk. Add sugar, cereal, and whole wheat flour and whisk to combine. Put the all-purpose flour in bowl, but before you combine, pour your drained pomegranate seeds on top and lightly coat them with flour. Then gently combine the seeds and flour with the rest of the ingredients. Bake in a well greased muffin pan (or use cupcake papers) for about 35-40 minutes or until a toothpick comes out clean.

I found this recipe at the RecipeZaar.com but can't figure out who to attribute it to, other than "picclo".

They're good. Not great, but good. They're sort of what you expect when you use whole wheat flour and no butter. The pomegranate gives a lovely crunch to the muffin, and despite the fact that there aren't a ton of spices, there's quite a bit of flavor. I'd give it a B, B+.


  1. Pomegranate?... whole wheat flour?... NO BUTTER!???! B, B+
    Ummmm sure. You can tell us, just how much did the Pomegranate Growers Association pay you to put pomegranate and muffin in the same sentence, let alone say something nice about it. Granted, I think I've tasted pomegranate maybe twice in my life; if I recall, it was like chewing little slime-covered bits of wood that taste like acidic furniture polish. But I'm sure your muffins were delightful. Now, I want my cut. No butter?....

  2. Update. These muffins were AWFUL by the second day. AWFUL. They turned into a doughy, stick-to-the-roof-of-your-mouth mess. So, if you're brave enough to make them, eat them all in one day (thus, completely negating any "good" value of the muffin).

  3. I see... the check the Pomegranate Growers Association sent you bounced, didn't it.