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