When the folks at POM Wonderful asked me if I'd like to try their 100% pomegranate juice I was more than happy to oblige. (You all know how I love freebies!) I'm not a huge juice drinker, mostly because I find most fruit juices too sweet, but I found POM Wonderful's tartness quite refreshing and a nice change of pace from the sweetness of orange, apple and grape juice. I don't think hubby was quite as impressed as I was, but then he's more of a Hawaiian Punch kind of guy.
You can visit POM Wonderful's website to learn more about the nutritional value of pomegranate juice, but I feel its biggest nutritional claim to fame is its high level of antioxidants that help protect the body from free-radical damage, a major factor in aging and chronic diseases such as heart disease and cancer.
I decided to try to find a way to incorporate POM Wonderful in a muffin recipe. We haven't had steel cut oatmeal muffins for quite awhile, so I thought it might be interesting to actually cook the oats in POM Wonderful and then add them to my muffin batter. I used 12 ounces of POM and 12 ounces of water, a pinch of salt, and 1/2 cup of steel cut oats, cooked them for 30 minutes, then cooled them overnight in the fridge. There was probably about a half cup leftover after adding the required amount to the recipe. You could sweeten the leftovers with whatever type sweetener you like and have them reheated for breakfast.
Steel Cut Oatmeal and POM Wonderful Muffins
1 1/2 cups cooked, cooled steel cut oatmeal (see above)
1 large egg
1/3 cup canola oil
1/2 cup plain yogurt
1 tsp vanilla
2/3 cup brown sugar Splenda (or 1 1/3 cup regular brown sugar)
1 1/2 cup whole wheat pastry flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
Preheat oven to 350 degrees. Spray 12-cup muffin tin with cooking spray.
Whisk together the egg, oil, yogurt, brown sugar and vanilla. Stir in the oatmeal. Add the wet ingredients to the dry ingredients and stir thoroughly to combine.
Divide the batter evenly between the muffin wells. Bake for 24-26 minutes. Cool muffin tin on cooling rack for 5 minutes before removing muffins to rack to cool completely.
These muffins are deliciously moist and filled with hunger-sating fiber. You can expect one of these and a glass of milk (or juice!) to get you from breakfast to lunch with no problem.
Sunday Sweets Kicks It Old School
1 hour ago