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.