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Prep time
20 minutes -
Cook dinner time
25 minutes -
Makes
12
Author Notes
I saw containers of pomegranate arils on the grocery retailer and swapped them into one of many berry muffin recipes that I fabricate for GF carb/sugar eaters. —Brian Coppola
Ingredients
2
eggs
1/2 cup
butter
1/2 cup
bitter 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 employ orange)
8 ounces
pomegranate arils
Instructions
- Preheat the oven to 325-350F and prepare muffin tins with paper liners (makes 12).
- Keep eggs, bitter cream (or buttermilk), yogurt, sugar and vanilla in a blender. Pulse to mix neatly.
- Add, in parts, the dry ingredients, with intermittent mixing except all are added and mixed.
- By hand, blend within the arils and zest. Scoop into muffin tins. Sprinkle the slay with sugar. Bake 20-25 minutes.
- Take away truffles to rack straight to assign far off from condensation within the tin.
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