I’ve never been a fan of pomegranates due to laziness. I’m also not a fan of the hard seed in the middle of their juice packets either. This recipe helps address some of these problems. Once I learned I could cut open a pomegranate and pick it apart under water, that made getting the seeds out a lot easier and cleaner. The baking also softens some of the hardness of the seed. When I receive pomegranates from Farm Fresh to You these muffins are therefore a great way to use them!
- 2 cups all-purpose flour
- About 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup minced crystallized ginger [I used a squirt from a tube of prepared ginger]
- 1 teaspoon grated lemon peel [I also added the juice of a half a lemon]
- 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
- 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.
–Recipe courtesy Sunset magazine.
Muffins ready for baking: