When I was a kid, I never ate breakfast. Pretty much ever, unless I was famished, and then I would snag a packet of Pop Tarts on the fly and eat them in the car on the way to school. (For anyone wondering: I did really well in school. And never starved to death, obvs.)
In college and after, breakfast was always coffee. When it was purchased from Dunkin Donuts or Starbucks, I often got a pastry to eat alongside– of course.
It wasn’t until recently– until David and I were both working from home– that I started eating savory, egg breakfasts. Filling and healthy, I’ll be honest: I miss my baked good breakfasts and sweet treats in the morning.
So, I pulled up a recipe for a muffin base, and began tinkering, ending up with these delish Pomegranate + White Chocolate muffins!
- 2 cups AP flour
- 1 tablespoon baking powder (I can’t tell you how much I love Clabber Girl!)
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 1 egg
- 1 cup milk
- 1/4 cup veggie oil
- 6 ounces white chocolate chips
- 1 cup pomegranate seeds
- Preheat oven to 400*
- In a large bowl, mix together the flour, baking powder, salt, and sugar until well combined.
- In a smaller bowl (or, hell, even the measuring cup itself) mix together the milk, oil and egg.
- Add the wet ingredients to the dry and stir gently until just combined.
- Add the mix ins (coat with a tablespoon of flour if your paranoid about them sinking to the bottom of your batter) and stir the batter once again until well combined. Let sit for a few minutes, to let the baking powder react with the acids in the milk & seeds so your muffins will get nice and puffy.
- Scoop into muffin cups and bake for 20-25 minutes, or until golden on the top. Check with a toothpick to make sure they’re done!