Pomegranate Orange Muffins

Name: Pomegranate Orange Muffins
Total time: 35 min
Ingredients: ½ cup apple and orange juice blend; ½ cup unsweetened applesauce; 1 cup old-fashioned rolled oats; ½ cup packed light brown sugar; 2 large eggs, lightly beaten; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ¾ teaspoon salt; ¼ teaspoon ground nutmeg; 1-2 tablespoons fresh orange zest; 1 teaspoon vanilla extract; 1 cup pomegranate seeds (arils); ½ cup boiling water

Recipe GLPR722650b5f93fac

Breakfast

35 min

Oven

SNAP eligible

Tender, naturally sweet muffins bursting with pomegranate seeds and bright orange flavor. These wholesome treats combine rolled oats, fresh citrus zest, and jeweled pomegranate arils for a beautiful and nutritious breakfast that's perfect for any morning.

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Ingredients

½ cup apple and orange juice blend

½ cup unsweetened applesauce

1 cup old-fashioned rolled oats

½ cup packed light brown sugar

2 large eggs, lightly beaten

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

¼ teaspoon ground nutmeg

1-2 tablespoons fresh orange zest

1 teaspoon vanilla extract

1 cup pomegranate seeds (arils)

½ cup boiling water

Directions

Preheat your oven to 350°F (175°C). Grease or line 14 muffin cups with paper liners.
In a small bowl, combine the rolled oats with the apple-orange juice blend and boiling water. Let the mixture sit for 15 minutes to soften the oats.
In a large mixing bowl, combine the applesauce, brown sugar, and vanilla extract until well blended.
Add the beaten eggs to the applesauce mixture and stir until combined.
Pour the soaked oat mixture into the wet ingredients and fold together until just combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg.
Gently fold the dry ingredients into the wet mixture until just combined—do not overmix. The batter should be slightly lumpy.
Stir in the pomegranate seeds and orange zest until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake at 350°F (175°C) for 18–22 minutes, until a toothpick inserted into a muffin comes out clean or with just a few moist crumbs and the tops are golden brown. Remove from the oven and let cool in the pan for 5 minutes before turning out onto a wire rack.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid weeknight muffin that checks the boxes for Charlotte availability—all dry goods are stocked at any Harris Teeter or Walmart, and applesauce, eggs, and juice are universal. The real cost driver is pomegranate, which runs $3–4 per fruit in winter and may require a special trip to find fresh ones; if you catch them in season (September through December) at Kroger or Food Lion, the per-serving cost stays reasonable at roughly $0.60–0.75. The 35-minute stated time is honest, though don't discount 10 minutes for zesting and pomegranate prep. These muffins reheat well and freeze beautifully, making them a strong candidate for weekend batch-cooking, but plan your pomegranate shopping ahead rather than hoping for it mid-week.