Brunch

Pomegranate Yogurt Muffins is for Breakfast, Snack.

Pomegranate Yogurt Muffins takes 15 minutes to prepare.

Pomegranate Yogurt Muffins takes 15 minutes to cook.

Pomegranate Yogurt Muffins makes 12 servings.

The ingredients for Pomegranate Yogurt Muffins are:

2 cup Organic All-Purpose White Flour
120 gram pure palm coconut palm sugar (by CHRISTENNICOLEP)
3 tsp Baking Powder
1 tsp Baking Soda
0.25 tsp Salt
1 large Egg, fresh, whole, raw
2 tsp Vanilla Extract
0.25 cup Orange Juice
1 cup Stonyfield oikos plain Greek yogurt
0.5 cup Applesauce, unsweetened
2 serving Pomegranate arils (seed/juice sacs) 1/2 cup

Here is how you make Pomegranate Yogurt Muffins:

Preheat oven to 400 degrees and spray a muffin tin with nonstick cooking spray.In a large bowl, whisk together flour, sugar, baking powder and soda and salt. In a medium bowl, combine yogurt, egg, vanilla, orange juice and applesauce.Pour the wet ingredients into the dry ones and mix just until it's combined -- don't overmix the batter or you'll end up with hockey pucks. Gently fold in the pomegranate arils.Spoon the batter into the muffin tin; cups will be very full.Bake for 13 to 15 minutes, or until a toothpick comes out clean.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user GOGOGAIL.

The nutritional information for Pomegranate Yogurt Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 144.7

• Total Fat: 0.6 g
• Cholesterol: 15.7 mg
• Sodium: 289.9 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 1.3 g
• Protein: 4.7 g

The dietary needs meet for Pomegranate Yogurt Muffins is Low Fat