Super-Healthy Vegan Pomegranate Orange Muffins

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.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 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

Directions:

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