Pomegranates are now in season and when I saw them in my local grocery store I knew I wanted to show my toddler something new. Since the seeds can stain I could not have my toddler eat them raw, so I was on the hunt for a baking recipe. This muffin recipe transforms the seeds into a syrup, which solves my dilemma and still maintains the flavor. I’m always in search for something new to add to breakfast, lunch or snack time, so these muffins will be a welcome change with the new season.
How do you bake with Pomegranate’s? I would love to hear, leave a comment or email me today! (nicole@makeandtaste.com)
Quick Tips:
- I would recommend straining the seeds out before adding it into the batter if your audience is a toddler. The added little crunch is fine for older kids and adults, but toddler may not enjoy the added texture.
- Removing the seeds from the pomegranate isn’t difficult or messy if you follow some simple steps. I found this very helpful method on Simply Recipe. I would recommend checking this out before tackling the job for the first time.
- In addition, this recipe calls for a banana. If you enjoy banana bread flavor, you will love this additional ingredient, but feel free to omit otherwise.
Recipe adapted from: Jen’s Favorite Cookies
Make and Taste 