Pear & Pomegranate Muffins

I had a craving for muffins for breakfast and checked my fruit basket…lo and behold a lone ripe pear…so I chopped it up and added it into my traditional muffin batter along with fresh Pomegranate arils…end result was so delicious! I sliced one in half and spread a little butter on it…so good; served with a fresh cup of caffΓ¨ latte, I was in heaven…

Pear & Pomegranate Muffins
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
1/2 cup sugar
1/4 teaspoon ginger
1/2 teaspoon cinnamon
2 eggs
2/3 cup milk
6 tablespoons melted butter
1 ripe pear, peeled & diced
4.4 oz Bloom Fresh Pomegranate Arils

Heat oven to 425Β°F. Sift flour, salt & baking powder in a large mixing bowl. Stir in sugar, ginger & cinnamon. In second bowl, whisk the eggs with the milk and melted butter. Pour the egg mixture into the flour mixture and mix until just combined. Add the diced pear and most of the pomegranate seeds. Spoon into muffin pan and top each muffin batter with remaining pomegranate seeds. Bake 15 minutes or until risen and golden-brown. Serve hot; split in half and top with butter if desired. Makes 8-10 muffins.

Enjoy!

Linda~

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17 thoughts on “Pear & Pomegranate Muffins

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