Prep 20 mins
Cook 25 mins
Light both in texture and in sweetness, these are, well, simply delish. Just sayin'. When your non-vegan friends will chow them down three at a time, you know you're doing *something* right!! I love the crumble and golden hue contributed by the millet flour, but I'm sure that wheat flour would work equally well.
- 2 cups whole wheat flour (1 cup of millet flour also works well, or you can use a cup of white unbleached wheat flour)
- 1⁄2 cup sugar
- 2⁄3 cup soymilk (add more if you need, also, I used almond milk)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2 tablespoons flax seeds, ground
- 3 -4 tablespoons water
- 2 tablespoons safflower oil
- 1 teaspoon orange zest
- 1⁄4 cup orange juice
- 2⁄3 cup pomegranate seeds
- Preheat oven to 350 fahrenheit. Line a 12-cup muffin pan with papers.
- Combine the ground flax and water in a measuring cup, and whisk vigorously for about 2 minutes. Let this stand while you assemble the other ingredients. It will have become quite thick and gooey, and this is probably the very best egg substitute I know for vegan baked goods.
- Sift together the flours, sugar, baking power and soda in a large bowl. Add the wet ingredients (all but pom seeds), and mix till just moistened; as usual, over-mixing will lead to heavy muffins. Finally, fold in the pomegranate seeds, reserving a few for the muffin tops.
- Divide the batter equally in the prepared cups. Sprinkle five or six seeds on the top of each muffin, and pop 'em in the oven. 20-25 minutes should do it.
- Remove, toothpick-test, let cool on a rack, and enjoy warm with tea!