Pomegranates are a regular sight at fruit vendors and in the fruit section in supermarkets here in Kochi. We get a variety of pomegranate called “Kabuli” (maybe because they come from Kabul or maybe this variety is originally from thereabouts). This pomegranate has deep ruby red arils and is very sweet and juicy.
We eat the fruit as it is or I add it to salads (gives them a nice sweet and crunchy note) or make “raita” (an Indian yogurt based salad) to serve with parathas or pulav/ biriyani.
When I discovered that this month’s AFAM was pomegranate, I wanted to see if anything different could be made. Google came to rescue, of course, and I found a few recipes I could make. Of these a pomegranate ginger muffin and a pomegranate banana pistachio bread at the POMWonderful site caught my fancy, simply because they were vegetarian and I had the required ingredients at home.
I love bananas but somehow do not like the taste of them in baked food. So I took a bit out of both recipes and made some little additions and subtractions and came up with this recipe.
Verdict : The muffins were a little more moist than usual and this is probably because of the pomegranate. While we decided that they were not bad, we unanimously voted to keep our muffins free of pomegranate in future. We will definitely continue eating our pomegranates in our earlier established fashion!
Eggless Pomegranate Apple Walnut Muffins
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup pomegranate arils
- 3/4 cup apple lemon juice grated + 1 xbd tsp
- 3/4 cup sugar
- 1/4 cup walnuts chopped
- 2 tsps baking powder
- 1/2 tsp salt
- 1 cup milk
- Sieve together the flours and baking powder into a bowl. Add the salt, and sugar and mix well. Now add the pomegranate, walnuts and mix. Add the apple and lemon juice. Pour in the milk and oil.
- Fold the mixture very lightly till everything is just mixed. Overmixing will spoil the texture of the muffins.
- Spoon batter into greased muffin cups/ pans and bake at 200C for about 15 -20 minutes till the tops are golden brown. Cool muffins in the cups for about 10 minutes, remove and cool on a rack.
- This recipe gave me 10 domed muffins. My muffin cups are slightly bigger and I filled them with batter so they would be domed. With smaller muffin tins you should get 12 muffins.