Orange Pomegranate Muffins
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 (or melted butter!)
- 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