Good Recipes from Friendly Eaters
Pomegranate Ginger Muffins
saveur.com
2 cups all-purpose flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup minced crystallized ginger
1 teaspoon grated lemon peel
1-1/4 cup pomegranate seeds
1 cup milk
1 large egg
1/4 cup butter or margarine, melted and cooled
In a bowl, mix flour, sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center. In a measuring cup, blend milk, egg, and butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy. Spoon batter into 12 (2-1/2 inch wide) or 24 (1-3/4 inch wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1-2 teaspoons sugar. Bake in a 425 degree oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at a once. Serve hot or set on a rack and serve warm or cool.
From pomegranates.org.
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about 1 year ago
While I liked the flavor of these muffins – the texture of the pomegranate seeds was not so good.
about 1 year ago
Ah, thanks for testing it out, Tricia. I think pomegranate seeds are one of those things you either enjoy or don’t enjoy. This one is definitely an unusual combination.