Meet the Sullivans: Recipe: Pumpkin-Pomegranate Muffins

October 22, 2012

Recipe: Pumpkin-Pomegranate Muffins

Would you believe this recipe has been sitting here in Blogger waiting to be published for almost two weeks? Now that Owen is mobile and has said buh-byee to that glorious albeit short evening nap I'm getting a lot less time to do "my" stuff like bake and blog.

Anyhow, here is the recipe for these delightful muffins I baked forever long ago. They were tasty and moist and disappeared in a flash.

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried pomegranates, chopped
Cooking spray

Preheat oven to 375°.

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
2. Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. 4. Remove muffins from pan immediately; place on a wire rack.

Note: This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through.

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