Place the oven rack in the middle position. Preheat oven to 375 degrees F. Spray a 12-slot, non-stick muffin pan with vegetable oil spray. Place the first 6 ingredients in a large bowl and whisk to combine. Stir in the pomegranate seeds. In another bowl, combine the eggs, milk, applesauce and vanilla. Add the wet ingredients to the dry and mix until just combined. Spoon the batter into the pan allowing it to rise right to the top of each slot. Bake for 20 to 22 minutes, or until puffed and golden.
Note: 1 large pomegranate should yield 1 1/2 cups of seeds.
Recipe Options: The wholewheat batter can be used as the base for a wide range of other fruit-flavoured muffins. To do so, simply replace the pomegranate seeds with an equal amount of another fresh, frozen or dried fruit, such as blueberries, raisins, or dried cranberries.