When dealing with pomegranate, you have got to get yourself mentally prepared. The pomegranate seeds are stuck deep inside the fruit and it requires quite a bit of patience to extract them. Never mind if it feels like eternity, it is so delicious that I don’t mind will be digging out the gold. Best of all, I use that time to meditate and be in the present.
Pomegranate seeds are sweet but they can also be a little acid. That’s why when baking pomegranate, I try to counterbalance the acidity with other ingredients like nuts, maple sirop or chocolate. This exotic recipe is quite a delight and I could have those golden muffins every day for breakfast. What about you?
Serving: 6 muffins
Timing: preparation time 20 minutes, cooking time 15-20 minutes
– 2 cups all-purpose flour (I suggest white flour)
– 2/3 cup brown sugar (or maple sirop)
– 2 teaspoons baking powder
– a pinch of salt
– 2/3 cup almond milk
– ½ cup butter
– 2 eggs
– ½ cup pomegranate seeds
– ½ cup pecan nuts
– 6 entire pecan nuts for the decoration
– 2 handfuls of oatmeal (if you’re using maple sirop as your sweetener, add one more handful of oatmeal)
– 115g chopped dark chocolate
– 1 silicon muffin pan with 6 holes
You can’t get away with it, you will have to start by peeling the pomegranate and extract the seeds. The good news is, you only need half a cup.
Preheat the oven to 400°F (200°C).
Melt the butter and let cool down.
Pour into a large bowl the all-purpose flour, the salt, the sugar (or maple sirop), the oatmeal and the baking powder. Mix together.
Add the butter, the milk and the eggs to the mixture. Stir up again to combine. Stir in the chopped dark chocolate, the pomegranate seeds and the pecan nuts. Stir until all the ingredients are well blended and the dough has a nice consistency.
Pour the batter into the muffin pan and cook for 15-20 minutes. Check that the muffins are baked by inserting the point of a knife into the center. Leave to cool and remove from the pan. Savor with your favorite tea!