Posts Tagged With: pomegranate

Whole Wheat Banana-Pomegranate Muffins

So, this is the sixth time that I am participating in the Improv Cooking Challenge, hosted by Kristen of Frugal Antics of a Harried Homemaker. Yay!

banana-pom- GB

After participating a few times now, what I am finding the most challenging is working with ingredients that I really don`t like.  Raisin`s  were a big challenge for me, and this month`s banana and nutmeg posed an interesting challenge. Neither Mr. Ginge or I are big fan of bananas.  I can`t really get over their mushy texture.

I do, however, enjoy them in certain baked goods.

ban-pom muffins - GB

While I will almost always choose a chocolate chip muffin first, banana muffins are also a favourite.  C, who I used to worked with in the clothing store, would periodically make banana muffins and bring them in to share.  I think that she was the one who got me hooked on banana muffins.

I switched these up a bit by swapping to whole wheat flour and stirring in some tart pomegranate arils, and the end result is a delicious way to start the morning.

Banana pom muffins - GB

Whole Wheat Banana-Pomegranate Muffins

makes 10 muffins

  • 3/4 cups mashed, ripe bananas
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup canola oil ( or melted butter)
  • 1/4 cup milk
  • 1 1/4 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 cup pomegranate arils, plus some for topping if desired.
  1. Preheat your oven to 350° F. Line your muffin pan with 10 liners. 
  2. In a bowl, mix together the banana, brown sugar, egg, oil, and milk.  Set aside.
  3. In another bowl, whisk together the flour, baking powder and nutmeg. Slowly add it to the banana mixture, stirring just until combined ( it’s ok if it’s a bit lumpy). Gently fold in the pomegranate arils.
  4. Scoop the batter into the prepared pans so that each cup is about 3/4 of the way full. Sprinkle a few arils on the top of the batter if desired. Bake in the preheated oven for 20-25 minutes or until a tooth pick comes out clean.
  5. Let cool in the pan for 10 minutes, then either or enjoy warm, or transfer to a wire rack to cool completely.

Don’t forget to click the link to check out more great Banana and Nutmeg recipes!



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I also shared this recipe at The Weekend Potluck and Strut Your Stuff Saturdays!

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Categories: Breads | Tags: , , , , | 22 Comments

Sweet Heat Treat

Summer and me? We don’t see eye to eye.

No siree.

Summer likes to be hot. And sunny. And while yes, this is good for the growing of things and such, it is not so good for a fair-skinned ginger like me.

A mere thought off going outside with out applying copious amounts of sun block, renders my skin an embarrassing shade of lobster red. Mr. Ginge and my wonderful sister can tan to  a glorious golden brown, while the only shade of brown I can achieve is in the plethora of freckles that cover my body.

Oh well. They say tanning is bad for you anyway. 😉

So in the middle of the last heat wave, I literally felt as if I was melting. I would have liked to curl up in my nice cool basement, turn the fan on max, point it exactly in my direction and not move for maybe a week.

Instead, I slathered my redenned skin with aloe until it turned an unusual shade of green, and cooled off a different way.

Popcicles!

So, these came about when I opened my fridge to cool off grab a drink and noticed that I had some raspberries and a pomegranate that were starting to look  a little worse for wear. What better way to use them up, then to mix them up, freeze them, then eat them off a stick!

Raspberry-Pomegranate Sour Cream Popcicles.

(my recipe made 8 popcicles, however my molds are small)

  • 1/2 c. fresh or frozen raspberries
  • 1/2 c. pomegranate arils
  • 4 tbsp honey
  • 1 tbsp lime juice
  • 1/2 c. sour cream (yogurt would also be good in this recipe)
  1. In a blender or food processor, puree the raspberries, pomegranate, 2 tbsp of the honey, and the lime juice.
  2. Pass the puree through a fine mesh sieve, to remove all of the seeds ( there will be lots of them)
  3. Stir in the sour cream, and give a little taste. Add the rest of the honey if it is still too tart.
  4. Pour into molds, stick in the freezer for several hours until frozen.

It’s a cool, creamy and slightly tart treat that will help beat the heat on those hot summer days ( or really any day 😀 )

Enjoy!

-Mel

(P.S.- Don’t forget to put them back in the freezer!)

Categories: Dessert | Tags: , , | Leave a comment

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