Pomegranate Muffins

These muffins satisfy the cravings of pomegranate lovers. This is my version.
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photo from rubyredpomegranates.co.uk

Utensils

2 mixing bowls, 1 pan for 24 small muffins or 1 pan for 12 large muffins, measuring spoons and cups

Ingredients

2 cups all purpose flour
2/3 cups sugar (or any sugar substitute, I used xylitol)
1 teaspoon baking powder
1/2 teaspoon salt
2  cups pomegranate seeds
1 cup milk
1 large egg
1/4 cup olive oil

Method

Preheat oven to 425 F.
Grease the bottom and sides of the muffin pan. I use a cooking spray.
In a smaller mixing bowl, add milk, egg and oil. Whisk to mix well.
In a second larger mixing bowl add flour, sugar, baking powder, salt and whisk to mix well. Add the pomegranate seeds and mix till all seeds are coated with the dry ingredients and are separated, and well distributed.
Now pour the wet ingredients into the dry ones, and mix well with a rubber spatula or wooden spoon till mixed and no dry ingredients are visible. It may appear lumpy but don't worry.
Put the mixture in your  muffin pan.

Put into the oven for approx 12-14 minutes for 24 small muffins, or 15-17 minutes for 12 muffins. The muffins should be nicely brown when done.
When ready remove from pan and let cool on a wire rack.

Nutrition value for 1 muffin (24 servings)

Calories 180.90/ Total fat 2.7 g/ cholesterol 8 mg/ sodium 57.3 mg/ potassium 14 mg/
carbohydrates 25.1 g/ protein 1.8 g