By piccola on November 23, 2006
Photo by SweetySJD
Photo by SweetySJD
"Needed something to use up the rest of a can of pumpkin. Pomegranate seeds were left over from a salad recipe. A lucky - and tasty! - coincidence."
Serving Size: 1 (781 g)
Servings Per Recipe: 1
"Deserving of 5 stars on the health factor, the creative use of pomegranate seeds & pumpkin, and how beautifully they baked (just like the photo). 4 stars for the flavor- very good, but I've had better muffins, maybe not better being as healthy though! I also used Splenda which may be why we didn't LOVE these. One of my sons said they weren't as sweet as he'd have liked.
Over all a great recipe which we will make again! Wondered why the grape nuts as they added just a tiny bit of a crunch. Maybe I'll add more, omit, or substitute oats next time just to see how it changes the flavor and texture."
"These muffins are amazing and I have made them several times. I added also a tsp of nutmeg and used hemp hearts in place of the grape nuts. They were great as well. For best results I baked them for 30 minutes."
"I wasn't a fan of the pomegranate seeds (I had bought one thinking I would be healthy but then didn't like that little crunch in the middle of the seed-like thing - so, HA - I made them into bread!). But this was the perfect place to use them.
My muffin tins were dirty (with the first half of the can of pumpkin) so I decided to make a loaf instead. I followed the exact ingredients (using oats instead of Grape Nuts), but put it in a sprayed loaf pan for about 65 minutes on 350. It was yummy yummy - especially toasted just a little with a spray of "butter". Yummers."
"I used rolled oats, as someone suggested. My muffins look exactly like SweetySJD's picture. They are moist and not too sweet! I had never bought a pomegranate, but always wanted to see what it was all about! This was a great recipe for those little pomegranate seeds! Delicious. I baked mine in the 24 ct Pampered Chef muffin tin (heaped them up pretty high) for 17 minutes, and I had some leftover batter for 1 muffin in a custard cup. Also, I did spray th e muffin tin with PAM. No problems getting them out."
"Here's one of those healthy recipes that I've been looking for! Very tasty, moist muffin that has just the right amount of sweetness. I substituted rolled oats for the Grape-Nuts, and combined the pomegranate seeds with raisins. (Also, I did the math, and each muffin comes out to be about 2 Weight Watchers points. Pretty good!)"
"These were really good. I couldn't find pomegranate seeds, so I used raisins instead, and they turned out good. I wonder if cranberries would work too? Maybe next time!"
"These caught my eye because I like to experiment with unusual combinations. I was pleasently surprised! I followed the recipe exactly and the only difference was the cook time. Mine took about 30-35 minutes. I was very impressed with how moist they were considering how little fat is in them. The muffins also turned out beautifully."