Pomegranate Yogurt Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 144.7
  • Total Fat: 0.6 g
  • Cholesterol: 15.7 mg
  • Sodium: 289.9 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Pomegranate Yogurt Muffins calories by ingredient
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Introduction

This recipe makes a dozen fairly large muffins with a cakelike texture. The muffin cups are filled nearly to the top with batter and they rise even higher than that. This recipe makes a dozen fairly large muffins with a cakelike texture. The muffin cups are filled nearly to the top with batter and they rise even higher than that.
Number of Servings: 12

Ingredients

    2 cup Organic All-Purpose White Flour
    120 gram pure palm coconut palm sugar (by CHRISTENNICOLEP)
    3 tsp Baking Powder
    1 tsp Baking Soda
    0.25 tsp Salt
    1 large Egg, fresh, whole, raw
    2 tsp Vanilla Extract
    0.25 cup Orange Juice
    1 cup Stonyfield oikos plain Greek yogurt
    0.5 cup Applesauce, unsweetened
    2 serving Pomegranate arils (seed/juice sacs) 1/2 cup

Directions

Preheat oven to 400 degrees and spray a muffin tin with nonstick cooking spray.

In a large bowl, whisk together flour, sugar, baking powder and soda and salt.

In a medium bowl, combine yogurt, egg, vanilla, orange juice and applesauce.

Pour the wet ingredients into the dry ones and mix just until it's combined -- don't overmix the batter or you'll end up with hockey pucks. Gently fold in the pomegranate arils.

Spoon the batter into the muffin tin; cups will be very full.

Bake for 13 to 15 minutes, or until a toothpick comes out clean.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user GOGOGAIL.

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