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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