Chocolate Chip Pomegranate Muffins

Chocolate Chip Pomegranate Muffins

I had an interesting conversation with my Mom a couple weeks ago. She mentioned that she saw my Chocolate Pomegranate Cupcakes recipe and asked if one is really supposed to eat the seeds of a pomegranate. I guess the other theory is to put the seeds in your mouth, suck off the juice and then spit the seeds out.

Chocolate Chip Pomegranate Muffins

On learning this, I was a little alarmed. If this fact was true, that you aren’t supposed to eat the seeds, not only did I provide them in a recipe here, but I had also been eating pomegranates seeds this way since the beginning of January, if not my entire life. I was convinced that if you were to x-ray my stomach right then and there, you would have found a collection of indigestible pomegranate seeds hanging out in my insides.

Luckily, this was not the case and I didn’t need to take a trip to the ER to find out. Pomegranate seeds can be eaten both ways, depending on the preference of the eater.

Relief. Thanks Google. ๐Ÿ™‚

Chocolate Chip Pomegranate Muffins

Despite making the cupcakes, I had a decent amount of pomegranate seeds left. So I figured, what better way to use them then in a muffin recipe?

Chocolate Chip Pomegranate Muffins

Ingredients:

  • 2 cups flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • Dash of cinnamon
  • 3/4 cup milk
  • 1 egg
  • 1/3 cup sunflower oil
  • 1/2 cup chocolate chips
  • 3/4cup pomegranate seeds

Directions:

  1. Preheat the oven to 350*F. In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. Whisk together to ensure that the dry ingredients are thoroughly well mixed. Add the chocolate chops and pomegranate seeds and mix those in as well.
  2. In a separate bowl, combine milk, egg, milk and sunflower oil. Add this to the dry ingredients and stir until just mixed. Don’t over-mix as it will result in a denser muffin.
  3. Spoon batter into prepared muffin tins (sprayed with non-stick oil or baking liners) and bake for 12-15 minutes until the tops are brown. Remove from muffin tin after 1 minute and then cool on a wired rack.
  4. Eating while warm is highly recommended.

Chocolate Chip Pomegranate Muffins

So to sum up things recently learned: it’s okay to swallow pomegranate seeds and chocolate and pomegranate muffins bake up deliciously.

Also, these muffins won’t last the weekend.

4 comments on “Chocolate Chip Pomegranate Muffins”

  1. I bought pomegranates at the store on a whim this week, I’m not sure why, I’ve never had them before! I’m so glad to see this recipe, now I know what I can use them for. ๐Ÿ™‚
    I don’t have sunflower oil, do you think coconut oil would make a decent substitute?

  2. Hi Kimberly!

    Thanks for stopping by! I’m not sure how coconut oil would work with this recipe, but you are welcome to try it out and let me know. I cannot guarantee that the results will be the same since I haven’t tried it myself though. Best of luck! ๐Ÿ™‚

  3. Thanks for posting this recipe! I had some leftover seeds that I needed to use before they went bad, and this recipe turned out great!

  4. Pingback: She Bakes Here » Coconut Mango Muffins

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