When this recipe was created, we were trying to use up some ingredients in the house. We seem to have an abundance of homemade yogurt most days and on this particular day, there was one pomegranate left over. This was the result!
6 C flour
3/4 C flax-seed, partially ground
3 T baking powder
2 T cinnamon
1 T salt
1/2 T allspice
Mix well in large bowl. Then in a separate bowl, combine the wet ingredients:
3 cups plain yogurt
4 tsp vanilla
1 C oil
1 C honey
Add wet to dry ingredients and once the batter has formed, fold in:
2 C blueberries, fresh or frozen
1 C pomegranate seeds
Place batter into greased muffin tins. Bake at 350 for 25 minutes. Makes approximately 30 muffins.