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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 54g Recipe makes 12 muffins) The following items or measurements are not included below: fat-free buttermilk pomegranate seeds |
||
| Calories 118 | ||
| Calories from Fat 6 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 168mg | 7% | |
| Potassium 97mg | 2% | |
| Total Carbohydrate 25.7g | 8% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 9.4g | ||
| Protein 3.1g | 6% | |
Healthy Pumpkin Pomegranate Muffins
12 muffins
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 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 soured milk
- 1 egg, beaten
- 3/4-1 cup pomegranate seeds
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.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Preparation > Time to Make > < 30 mins
- Occasion > Seasonal > Fall
- Occasion > Brunch
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: 842172
On Feb 15, 2009
Here's one of those healthy recipes that I've been looking for! Very tasty, moist muffin that has just the right amount of sweetness. I substituted rolled oats for the Grape-Nuts, and combined the pomegranate seeds with raisins. (Also, I did the math, and each muffin comes out to be about 2 Weight Watchers points. Pretty good!)
From: SweetySJD
On Nov 26, 2006
These caught my eye because I like to experiment with unusual combinations. I was pleasently surprised! I followed the recipe exactly and the only difference was the cook time. Mine took about 30-35 minutes. I was very impressed with how moist they were considering how little fat is in them. The muffins also turned out beautifully.
From: Ericadawn
On Oct 23, 2007
These were really good. I couldn't find pomegranate seeds, so I used raisins instead, and they turned out good. I wonder if cranberries would work too? Maybe next time!
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