Ingredients
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1 cup all-purpose flour
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3/4 cup whole wheat flour
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1/4 cup Grape-nuts cereal (or similar cereal)
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1/2 cup sugar or 1/2 cup Splenda granular
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 teaspoon cinnamon
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1 cup canned pumpkin
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1 cup fat-free buttermilk or 1 cup soured milk
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3/4-1 cup pomegranate seeds
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1 egg, beaten
Instructions
- Preheat oven to 350. Coat 12 muffin cups with cooking spray.
- Mix dry ingredients in a large bowl.
- In a second bowl, combine wet ingredients.
- Toss pomegranate seeds in the flour mix to coat.
- Add wet ingredients to flour mix. Stir until just combined.
- Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.