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Chocolate Pomegranate Muffins

1/14/10

What do pomegranate seeds and chocolate chips have in common?


Me! They have me in common! I love them both, and lately I've been wanting to love them both together, in my tummy. So a week ago, I purchased some pomegranate seeds without a clue in the world what I was going to do with them. Until, I found THESE on a great blog, Food Blogga. I will double chocolate just about anything.

However, I always make cookies, and I wasn't in the mood. Besides I've been wanting to send Carson to his butt-crack-of-dawn radio job with a breakfast goodie to share with his fellow employees so I thought, muffins! But not just good muffins, the BEST muffins. Which is how Google helped me find THESE from another great blog, The Bitten Word.

Here's what I did. I took the basic muffin batter part of the muffin recipe and added the chocolate and pomegranate from the cookie recipe. I'll say that again if you don't understand. It just went so well, I couldn't be happier, so here you go folks, eat:

Chocolate Pomegranate Muffins

2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
1 1/8 cup sugar
4 tbsp unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla
Chocolate chips
Pomegranate seeds
Brown sugar


Preheat oven to 425. In one bowl, whisk flour, baking powder and salt. In a separate bowl, whisk eggs and sugar, for roughly one minute. Slowly add butter, oil, buttermilk and vanilla.


Fold egg mixture into flour, careful not to over mix. Add chocolate and pomegranate seeds. I used a full bag of chocolate chips because I tend to put a ridiculous amount of chocolate in everything. I also used a full package of pomegranate seeds. If you deseed your own pomegranate, well, use all of it? I know nothing about that.


Spray muffin tins or use muffin liners. Scoop the same amount into each tin. An ice cream scoop works well, which I don't have for some reason, so I used a 1/4 cup. Then, I sprinkled a small amount of brown sugar on top - gives it a sugary crunch.


Bake for 15 minutes or until an inserted toothpick comes out clean.


EAT.

4 comments:

Aimee said...

Can you whisk without a whisk? How do you fold an egg mix? Can you also write a cooking blog for kitchen idiots like me?

Siri said...

You can use a fork instead of a whisk. Folding, hmm, it's a delicate technique that prevents over-stirring which can make your end result too dense. I'll have to show you sometime : )

Anonymous said...

maybe I missed it when reading, but what is the yield?

Siri said...

God, I made these so long ago, but I would guess they yielded between 12 and 16. Sorry I can't be more specific!

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