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    You are in: Home / Recipes / Super-Healthy Vegan Pomegranate Orange Muffins Recipe
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    Super-Healthy Vegan Pomegranate Orange Muffins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    White Rose Child's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 fahrenheit. Line a 12-cup muffin pan with papers.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Remove, toothpick-test, let cool on a rack, and enjoy warm with tea!

    Ratings & Reviews:

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    Nutritional Facts for Super-Healthy Vegan Pomegranate Orange Muffins

    Serving Size: 1 (64 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 145.1
     
    Calories from Fat 33
    22%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 90.9 mg
    3%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 2.9 g
    11%
    Sugars 10.7 g
    42%
    Protein 3.5 g
    7%

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