Pomegranate-Ginger Muffins
photo by sharmila.painting
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 2 cups flour
- 2⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup crystallized ginger, minced (check out Crystallized Ginger for how to make your own!)
- 1 teaspoon fresh lemon zest
- 1 1⁄4 cups pomegranate seeds
- 1 cup milk
- 1 egg, beaten
- 1⁄4 cup butter, margarine,melted or 1/4 cup vegetable oil
- sugar, for topping
directions
- Preheat oven to 425F.
- Grease 12 muffin tins.
- Mix dry ingredients (sugar, flour, baking powder, salt) in a large bowl.
- Mix wet ingredients (milk, egg, oil/butter, lemon zest) in a medium bowl.
- Make a"well" in your dry ingredients and pour in your wet ingredients until just mixed.
- Overmixing will make your muffins tough.
- You may want to undermix it a bit and finish your mixing with the next step when you add the pomegranate/ginger.
- Fold in pomegranate seeds and ginger.
- Spoon into greased muffin tins.
- Sprinkle tops with sugar, which will caramelize in the oven and make a lovely sugary top.
- Bake for 10-15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 5-10 minutes in the tin, then remove and cool on a cookie rack, or serve.
- You may use mini-muffin tins or jumbo muffin tins, but the cook time will vary.
- Muffins tend to need to be watched carefully, regardless.
- Another possibility might be to mix some powdered ginger (a small amount, it is strong) with your sugar topping.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Love, love, love this recipe! This is my second time making it and I made a few changes... replaced lemon zest with 1/2 t. orange zest. Changed out the milk for fresh squeezed oj. "Eyeballed" the amount of seeds to add and topped the muffins with a generous sprinkling of brown sugar. Way good! Edited on 10/26/2007 to say: just pulled a batch of these out of the oven and I'm eating one now, hot and tasty with my coffee. I followed the recipe to the T (topping with sugar crystals instead of regular sugar- my only change) and STILL these are delicious! My boys are gobbling them up (even the picky eater). What a wonderful autumn/winter treat. Thanks again Roosie!
see 3 more reviews
RECIPE SUBMITTED BY
Roosie
San Francisco, CA