I have a weakness for muffins.
These Orange Pomegranate Chocolate Chip muffins were definitely a blog-worthy success!
The inspiration for the muffins came from having extra pomegranate arils left over from our Pomegranate Pear Quesadillas last night, then having a friend over for breakfast this morning.
She brought eggs, spinach & goat cheese. I made muffins and hot tea. What a beautiful combination.
Sadly, we gobbled up the muffins amidst our chatter about her upcoming wedding and move to New Zealand before I remembered to take a picture of the final product. But I’m sure you can imagine what they looked like. You’ve seen muffins before after all.
Inspired? Here’s the recipe:
1 c. gluten-free flour (I used a combination of brown rice flour and Bob’s Red Mill All-Purpose Baking Flour)
1/3 c. maple syrup
sprinkle of stevia
1/3 c. coconut milk
1/4 tsp. baking soda
1 Tbsp. butter (which I didn’t have, so I didn’t include)
1/8 tsp. grated orange zest
1/8 c. fresh orange juice
1/3 c. pomegranate arils
1/3 c. dark chocolate chips
Note that the above measurements are for 6 muffins. Double it up (but just keep one egg) if you want to make a dozen.
Combine all your ingredients well, stirring in the pomegranate arils and chocolate chips carefully at the end. Bake at 350 degrees for 20-25 minutes or until golden brown and gorgeous.
I might recommend including the butter and possibly adding a bit more orange juice or grapeseed oil to make sure they are moist.
Any other flavor substitutions you would make? What are your favorite fall flavors for baked goods?