Breakfast,  Food,  Fruit,  Healthy,  Muffins

Blueberry Pomegranate Muffins

January 30, 2012 /

1 week down of the detox. Doing well! I baked some muffins yesterday when I had my break for Sunday Dinner. 1 week to go and then I will be all done. I am going strong. Although I do miss having a piece of toast or oatmeal with my breakfast haha 😉

I have a confession…

I.am.obsessed.with.Pinterest.

Like obsessed! I happened to stumble across it once or twice and then have seen a lot of foodies using it and then had a coworker mention it, so I HAD to check it out.

If you haven’t ever, do so! Especially if you like pictures, it is like heaven for anyone who likes to look at pictures all day. *Ahem* me. My link is right here ———–>

It is ridiculously easy to use! All you do is sign up and then you can just start doing your thing and meeting people and seeing all the cool stuff they do. It links right up to your Facebook and Twitter account, which is just SO convenient! Try it out!

Anyways, the packing is going well. We did some MAJOR moving this weekend, which makes me feel so much better about it all. Patrick was such a sweetie and donated quite a bit of his clothes and furniture to GoodWill, which I think is amazing!

I am the kind of person that if I am not using it and don’t see myself using it in the future I want to give it to someone who will. I try and donate every 6 months clothing wise. There is a good feeling that comes from doing that. I know other people are in much more need than I am.

Anyways, everything is moving along well (no pun intended haha). We should be finishing up the last bit of moving this week and then we will be all moved in. YAY!

Adapted from Cooking Light’s recipe.

Ingredients for Muffins:

  • 1 2/3 cups quick-cooking oats
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 2 33/100 ounces whole-wheat flour (about 1/2 cup)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 1 1/2  cups frozen blueberries
  • 1/2 cup frozen pomegranate
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar

Preheat oven to 400°

Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

Toss berries & pomegranate with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter.

Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

**Notes:

These muffins have A LOT of moisture in them so make sure you really grease your pan with the cooking spray. It will help!

If you don’t have buttermilk on hand, and you all know this trick because I have said it before ;-), take 1 tablespoon to every cup of buttermilk of lemon juice. Place the lemon juice in your liquid measuring cup and then fill up with milk to desired amount. Let this sit for about 10-15 minutes and you have yourself some homemade buttermilk (vinegar works in place of lemon juice too).

Make sure to coat the fruit with flour well so all they berries don’t end up falling to the bottom of your batter. Makes for a prettier muffin.

**End Notes

Look at all that fruit! These muffins are only 190 calories a piece and they are totally packed with flavor and delicious sweetness!

Have a great week everyone!

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