Healthy Pumpkin Pomegranate Muffins

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.

• Ready In: 25 mins
• Yields: 12 muffins

Ingredients

• 1  cup all-purpose flour
• 3⁄4 cup whole wheat flour
• 1⁄4 cup  Grape-nuts cereal (or similar cereal)
• 1⁄2 cup sugar or 1⁄2 cup Splenda granular
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon cinnamon
• 1  cup canned pumpkin
• 1  cup fat-free buttermilk or 1  cup  soured milk
• 1  egg, beaten
• 3⁄4-1  cup pomegranate seeds

Directions

1. Preheat oven to 350. Coat 12 muffin cups with cooking spray.
2. Mix dry ingredients in a large bowl.
3. In a second bowl, combine wet ingredients.
4. Toss pomegranate seeds in the flour mix to coat.
5. Add wet ingredients to flour mix. Stir until just combined.
6. Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.