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Almond Apple Pomegranate Muffins

October 12, 2012
pomegranate, apple, almond muffin

To me, ushering in fall is kind of like welcoming Christmas. It requires trips to corn mazes, carving pumpkins, and lot’s of pumpkin, squash and apple eating. It’s football and jackets and folding up summer time clothing. It’s walking in the crisp breeze and tailgating with short sleeves.

Only then does it seem like it’s fall.
pomegranate, apple, almond muffin

A recent trip to my grocery store had me trying (and then going back to the store to stock up on) Chobani pomegranate greek yogurt. I adore pomegranates and can’t wait until they in the stores. Once I tried the yogurt, I knew I had to try to find a way to put in a muffin. I was having severe muffin cravings that morning.

apple almond pomegranate muffinsThese muffins are not overly sweet, but combine the rich flavors of apple and cinnamon, a touch of toasted almond, and an occasional crunch of pomegranate. These are definetely a must try for your fall baking. They are also healthy enough to enjoy as a snack or for breakfast.

Almond Apple Pomegranate Muffins

1 cup whole wheat flour

1 cup all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 cup butter, softened

1/4 cup applesauce

1/2 cup granulated or coconut sugar

1/4 cup brown sugar

1 egg, lightly beaten

1 cup Chobani pomegranate greek yogurt

2 apples, peeled, cored and chopped into coarse bites

1/2 cup almond slices

Preheat oven to 400 degrees.

In a bowl, mix together the flours, baking powder, baking soda, salt and cinnamon. Set aside.

In a mixer bowl, beat the butter, applesauce, and sugars together on medium speed until mixture becomes light and fluffy.

Stop the mixer and scrape down the sides. Add the egg and yogurt and continue beating until smooth. Slowly add in the flour mixture and continue mixing until well mixed. Stop mixer and fold in the apples.

Fill greased muffin cups 2/3 of the way full with batter. Gently press a thin layer of almonds on top.

Bake at 400 degrees for 15-2o minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool for approximately five minutes before removing muffins from muffin pan and cooling on a cooling rack.

Related Links:

Chocolate Chip Pomegranate Muffins by She Bakes Here

Oatmeal Pomegranate Muffins by Mother Thyme

Pomegranate Orange Salsa by Burnt Apple

Vanilla Pomegranate Parfait by Burnt Apple

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2 Comments leave one →
  1. October 19, 2012 10:34 pm

    Yum I love pomegranate… I am sure these muffins would be delightful… and good for you! Have a good weekend!

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