The side ponytail is taking over my life.
Sidebraids, side twists, side buns…I’m doing them all.
My hair has gotten a little longer than usual due to my lack of time and money, and I’m embracing it. I think it’s catching on, I really do.
In (clearly) related news, pomegranates are taking over my life.
I de-seeded my first one a mere month ago, and now they’re a staple in my weekly grocery shop. My recent infatuation with them came with the realization that they are extremely seasonal, so I’m getting them while the getting’s good. I made these muffins for the first time last week and already made them again to have backup in the freezer for when I inevitably finish the first batch. Since the season will end all too soon, I figured I better share them with you asap so you can stock up your freezers too!
I used a 9-grain cereal blend for one batch, but straight-up oats worked great as well. Same deal with the whole wheat flour – all-purpose works just as well if that’s all you have handy! I generally only have a muffin for breakfast, and sometimes for lunch, so I like to pack ’em with as much healthiness as possible, without sacrificing taste or, obviously, streusel topping.
I also crank my oven up to 375 because I love a crisp, crunchy muffin top, but if you do that check the muffins a couple minutes early to make sure they don’t get too dark. Enjoy!!
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 3 large eggs, lightly beaten
- ½ cup vegetable oil
- 1 tsp vanilla
- ⅓ cup milk
- 1 cup pomegranate arils
- ½ cup quick cooking oats
- 2 Tbsp butter, melted
- ½ cup brown sugar, packed
- ¼ cup all-purpose flour
- 1 tsp cinnamon
- ⅓ cup quick-cooking oats
- ¼ cup pomegranate arils
- Seed pomegranate before getting serious about muffin making.
- Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
- In large bowl, whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon.
- In small bowl, combine eggs, oil, vanilla, and milk.
- Make a well in center of dry ingredients and add wet ingredients all at once. Stir until well combined, then stir in oats and pomegranate arils.
- Divide batter over 12 muffin tins.
- For topping, mix together all ingredients until well blended. Sprinkle reasonably evenly over muffin tops.
- Bake for 22-25 minutes, or until tester inserted in center comes out clean.
- Remove from tin to cool on wire rack.
Recipe adapted from the inspiring (and beautiful-haired) Jennifer from Mother Thyme.
I noticed the recipe doesn’t have notes for what type of vegetable oil should be used. I prefer to use either grape seed oil or coconut oil for baking, but does this recipe need a liquid at room temperature oil or is a solid ok?
I haven’t rated it the recipe because I have yet to make it. Look forward to hearing from you :)
Any oil will work! If using coconut oil, microwave it for 15-20 seconds to make it liquid so it incorporates properly into the rest of the ingredients.
Lindsay @ pinch of yum says
I made some pomegranate muffins during a huge snowstorm last year (like, we got snowed in for at least 12 hours) so whenever I see pomegranate in muffins I think of that snowstorm! These are so pretty!
I love baking with pomegranates. They have totally taken over my life!
Kathleen Richardson says
Muffins are great because you can start out with a basic recipe and add most any fruit, nut or whatever. I like your topping idea.
This time of year I buy bags and bags of cranberries and toss them in the freezer. They last months while I add them to breakfast oatmeal and muffins.
Merry Christmas to both of you, and your families!
Thanks Kathleen! And I’m totally stocking up on cranberries too!