Pomegranate-Ginger Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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.
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.
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.
5. Nutritional analysis per 2 1/2-inch muffin.
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