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.
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.
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- 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
- 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
- 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.
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