American

Pomegranate muffins (GF)

October  8, 2019
Photo by Brian Coppola
Author Notes

I saw containers of pomegranate arils at the grocery store and swapped them into one of the berry muffin recipes that I make for GF carb/sugar eaters. —Brian Coppola

  • Prep time 20 minutes
  • Cook time 25 minutes
  • Makes 12
Ingredients
  • 2 eggs
  • 1/2 cup butter
  • 1/2 cup sour cream or buttermilk
  • 5.3 ounces pomegranate yogurt (Chobani)
  • 1 teaspoon vanilla
  • 1.5 cups gluten free flour
  • 2 tablespoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3 tablespoons orange or lemon zest (I use orange)
  • 8 ounces pomegranate arils
In This Recipe
Directions
  1. Preheat the oven to 325-350F and prepare muffin tins with paper liners (makes 12).
  2. Put eggs, sour cream (or buttermilk), yogurt, sugar and vanilla in a blender. Pulse to mix well.
  3. Add, in portions, the dry ingredients, with intermittent blending until all are added and mixed.
  4. By hand, blend in the arils and zest. Scoop into muffin tins. Sprinkle the top with sugar. Bake 20-25 minutes.
  5. Remove muffins to rack immediately to avoid condensation in the tin.
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