Pomegranate-Ginger Muffins

recipe
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.

Yield:

Makes 12 (2 1/2-in.) or 24 (1 3/4 in.) muffins

Recipe from

Sunset

Nutritional Information

Calories 215
Caloriesfromfat 27 %
Protein 3.5 g
Fat 6.3 g
Satfat 3.6 g
Carbohydrate 37 g
Fiber 0.9 g
Sodium 290 mg
Cholesterol 34 mg

Ingredients

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

Preparation

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.

Nutritional analysis per 2 1/2-inch muffin.

Note:

September 1998
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