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Oatmeal Pomegranate Muffins

Robby's Original recipe
Course Breakfast, Dessert
Cuisine American
Keyword Muffins, Oatmeal, Pomegranate
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 Dozen
Cost Per Cookie: $0.28 | Per Batch: $3.37

Ingredients

  • 1 Egg beaten
  • 3/4 cup Milk
  • 1/2 cup Vegetable Oil
  • 1 cup Pomegranates Robby’s Twist: I swapped these for the traditional raisins!
  • 1 cup All-Purpose or Whole Wheat Flour
  • 1 cup Quick-Rising Oats Great for that fiber boost!
  • 1/2 cup Sugar
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Cinnamon

Directions

  • Heat oven to 400°.
  • Grease bottom only of about 12 medium muffin cups, 2 ½ x 1 1/4 inches.
  • Beat egg, and stir in milk and oil.
  • Stir in the remaining ingredients all at once just until the flour is moistened (batter will be lumpy).
  • Fill muffin about ¾ full. Bake until golden brown, about 20 minutes. Immediately remove from the pan. Makes about 1 dozen muffins.
  • Oatmeal-Raisin Muffins (except I used Pomegranates):
  • Stir in 1 cup of raisins (pomegranates) with the milk.
  • Decrease the amount of flour to 1 cup, stir in 1 cup of quick rising oats, ½ teaspoon ground nutmeg and half a teaspoon ground cinnamon, with the flour.