Pomegranate Ginger Muffins

Preheat oven to 425 F. Prepare a 12-cup standard size muffin pan with Baker’s Joy or line with paper liners.

In a 2-cup measure, combine milk, egg and butter; set aside.

In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients. Add milk mixture, stirring just until combined.

Divide batter evenly into the muffin pan. Press 6 pomegranate arils on top of each muffin. Sprinkle muffin tops with turbinado sugar.

Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.