Pomegranate-Ginger Muffins

Yields Makes 12 (2 1/2-in.) or 24 (1 3/4 in.) muffins
Notes: For seeds, cut ends off pomegranates. Score skin from end to end with several evenly spaced cuts. Immerse fruit in a bowl of water, then pull apart and rub seeds free. The skin and most of the membrane float; skim off and discard. Drain seeds.

Ingredients

 2 cups all-purpose flour
  About 2/3 cup sugar
 1 tablespoon baking powder
 1/2 teaspoon salt
 1/3 cup minced crystallized ginger
 1 teaspoon grated lemon peel
 1 1/4 cups pomegranate seeds
 1 cup milk
 1 large egg
  About 1/4 cup (1/8 lb.) butter or margarine, melted and cooled
Nutrition Facts

Servings 0

Amount Per Serving
Calories 215Calories from Fat 27
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 3.6g18%
Cholesterol 34mg12%
Sodium 290mg13%
Total Carbohydrate 37g13%
Dietary Fiber 0.9g4%
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.

Step 2
2

In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.

Step 3
3

Spoon batter into 12 (2 1/2-in.-wide) or 24 (1 3/4-in.-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.

Step 4
4

Bake in a 425° oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool.

Step 5
5

Nutritional analysis per 2 1/2-inch muffin.

Ingredients

 2 cups all-purpose flour
  About 2/3 cup sugar
 1 tablespoon baking powder
 1/2 teaspoon salt
 1/3 cup minced crystallized ginger
 1 teaspoon grated lemon peel
 1 1/4 cups pomegranate seeds
 1 cup milk
 1 large egg
  About 1/4 cup (1/8 lb.) butter or margarine, melted and cooled

Directions

Step 1
1

In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.

Step 2
2

In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.

Step 3
3

Spoon batter into 12 (2 1/2-in.-wide) or 24 (1 3/4-in.-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.

Step 4
4

Bake in a 425° oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool.

Step 5
5

Nutritional analysis per 2 1/2-inch muffin.

Pomegranate-Ginger Muffins
IngredientsDirections

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