Wintertide Muffins: Orange and Pomegranate

Pomegranates are an underrated fruit, in my opinion. They hold such a unique zippy flavor and yet few people are baking with them! I theorize this is because it takes a little work to remove the seeds, but the effort is worth it! I have been very excited about pomegranates lately and want to incorporate them into more recipes before they go out of season. This is the best part of seasonal eating: the excitement I find from knowing something I love is limited and wanting to enjoy it as much as I can before it goes away. This winter, I plan to relish as much winter fruit as I possibly can while everything is fresh in season. To learn more about seasonal living and eating, read my blog about Wintering!

Pomegranates are also an antioxidant-rich food full of antiviral vitamin C. All the more reason to enjoy them this winter!

Equipment you will need:

• Large and medium bowls
• My favorite All purpose Flour
• Muffin Stone

Print Recipe

Orange Pomegranate Muffins

Prep Time15 mins

Cook Time25 mins

Course: Snack

Cuisine: American

Keyword: Seasonal Recipes

Servings: 12 Muffins

Ingredients

• 2 cups of organic unbleached all-purpose flour you can also use oat flour to make it gluten-free
• 2 1/2 teaspoons of baking powder
• 1/4 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 1/4 cup of organic granulated sugar
• 1/8 cup of organic maple syrup
• ⅛ cup of raw organic honey
• 1 organic egg
• 1/2 cup of organic half and half You can also use milk
• 1/4 cup of neutral oil I like to do melted coconut oil
• 1 teaspoon of organic vanilla extract or vanilla bean paste
• Zest of one large orange
• Juice of one large orange
• Seeds of one pomegranate

Instructions

• Preheat your oven to 375 F and use coconut oil or butter to grease a muffin tin or stone. I don’t typically use muffin liners as they create extra waste and are unnecessary if you grease the tin very well.
• In a large mixing bowl, combine all the dry ingredients
• In a medium mixing bowl, combine wet ingredients
• Zest and juice your orange before adding to the wet ingredients
• Slowly add the dry mix to the wet, mixing until fully incorporated
• Gently fold in pomegranate seeds
• Dollop your mixture into all 12 muffin tins until they are about three-quarters of the way full.
• Bake for 20-25 minutes or until a toothpick comes out clean and tops are golden