Chocolate chip and pomegranate muffin recipe

If you’re a big fan of pomegranates, then you’ll definitely fall in love with this simple and delicious recipe. If you've never tried one before, then now is the time! The fruity sweetness of the pomegranate seed is enhanced by the chocolate chips, giving you a homey taste with an exotic twist.

Tip for cutting open a pomegranate: Put the whole fruit in a big bowl of water. Score a line completely around the outside of the pomegranate, then (keeping the fruit under the water) pull it apart with your fingers. The seeds will sink and the rest will float, making it much easier to separate the sweet from the bitter, plus opening the fruit underwater prevents pomegranate juice from squirting all over you and your kitchen!

Ingredients:
• 1 ½ c all purpose flour
• ½ c sugar (I use Vegan Cane Sugar found at Whole Foods)
• ½ tsp salt
• 2 tsp baking powder
• ¾ c soy milk
• ¼ c apple sauce
• ½ c pomegranate seeds (about ½ the seeds from a typical pomegranate)
• ½ c chocolate chips (I use Enjoy Life brand semi-sweet chocolate chips--they’re vegan--available at Bigg's)

Directions:
Preheat oven to 400.

In a medium size bowl, combine flour, sugar, salt and baking powder. Stir in the milk and applesauce until a soft dough is formed. Slowly fold in the pomegranate seeds and chocolate chips, stirring carefully as to avoid breaking down the juice around the seeds.

Spoon the mixture in to a well-sprayed standard size muffin tin. This will make about 10 muffins.

Bake for approximately 20 minutes or until the muffins are golden brown.

Enjoy!