Pomegranate Ginger Muffins

Breakfast, Snacks.
Wake up with these sunny muffins. 

Pomegranate Ginger Muffins


Quantity Ingredients
2 cups all-purpose flour
2/3 cup granulated sugar
1tbsp baking powder
1/2 tsp salt
1/3 cup minced crystallized ginger
1 tsp grated lemon rind
1-1/4 cups pomegranate seeds
1 cup 1% milk
1 large egg
1/4 cup butter or margarine, melted and cooled


  1. 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.
  2. 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.
  3. Spoon batter into 12 (2-1/2 inch wide) or 24 (1-3/4 inch wide) muffin cups filling each almost to the rim. Sprinkle with 1-2 teaspoons sugar.
  4. Bake in a 425 degree F oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small.
  5. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool. 

Source: California Pomegranate website at http://www.pomegranates.org