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.
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
How to Make It
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.
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.
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.
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.
Very very tasty! I followed the recipe exactly as written. I don't care for pomegranate seeds, but received a couple pomegranates in my co-op box and didn't want to throw them out. One pomegranate yielded 1-1/4 seeds as called for in the recipe. I found this recipe and am glad I tried it. Muffins are yummy warm. I would make these again.
I made these muffins with half whole wheat pastry flour and half refined flour. I substituted agave syrup and apple butter (1:1 ratio) for the sugar, though I did stick with sugar to sprinkle on the tops. I didn't have lemon, so I substituted grated orange peel. I substituted coconut oil for the butter, and used coconut milk for milk. The muffins were super fluffy and delightful. I enjoyed the crunch of the pom seeds in these extraordinary little cakes :)
I agree with the previous poster about using blueberries in the recipe as well. The ginger could also be increased for those who love it!
I had some frozen pomegranate seeds I needed to use so I searched for a recipe & came up with this one. Sure am glad I did!! These muffins are amazing. I reduced the sugar by half & baked for almost 22 minutes instead of 16. I have the silcone deep muffin pan. The batter was not lumpy but rather runny & that might have been because the seeds had been frozen. I drained them but would probably pat them dry next time because they kind of went to the bottom of the muffin. No matter - the flavor was awesome. Definitely will make again.
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