Pomegranate-Ginger Muffins

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

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 27%
  • Protein: 3.5g
  • Fat: 6.3g
  • Saturated fat: 3.6g
  • Carbohydrate: 37g
  • Fiber: 0.9g
  • Sodium: 290mg
  • Cholesterol: 34mg

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. 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. 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. 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. 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.
  5. Nutritional analysis per 2 1/2-inch muffin.
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