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A hearty banana oat muffin with fresh pomegranate syrup.
To make pomegranate syrup: Place pomegranate arils, sugar, and water in a pot. Bring to a boil, then let it simmer for about 10 minutes, until mixture becomes dark purple in color, and has a syrupy texture. Remove from heat.
For muffins: Preheat oven to 375 F. Put paper liners into a 12-count muffin tin. In a large bowl cream butter and sugar. Add bananas and eggs and mix well. Add salt, soda, baking powder, and oats and mix well. Add flour and mix until combined.
Fold in chocolate chips and 1/2 cup of the pomegranate syrup. Divide batter evenly between muffin cups. Bake at 375 F for 18-22 minutes, until lightly brown on top.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!