Blueberry Pear Cardamom Muffins

1. 1

   1. Roughly chop pears and place in a medium-sized bowl. Add blueberries, a squirt of lemon juice and sugar. Place in the refrigerator to soften.

2. 2

   2. Preheat the oven to 350u00b0F.

3. 3

   3. Open about 4 to 5 cardamom pods with a knife and scrape out the tiny black seeds.

4. 4

   4. Grind the seeds in a spice grinder or mortar and pestle until coarsely ground but not powdery, yielding about 1/4 teaspoon and set aside (fresh cardamom is really fun to work with but you can substitute pre-ground seeds instead).

5. 5

   5. Sift the white whole wheat flour, salt, baking soda, and spices together in a medium-sized bowl and set aside.

6. 6

   6. Next, beat egg whites until light and frothy, about 30 seconds on medium-high speed.

7. 7

   7. Remove the pears from the refrigerator. Add sour cream, oil, and mix until combined.

8. 8

   8. Using a wooden spoon, fold in the dry and wet ingredients to the egg whites. Place heaping tablespoonfuls of batter into prepared muffin pans and place in the oven.

9. 9

   9. Bake about seven minutes, rotate the pan, and bake for another seven minutes or until a toothpick inserted comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.