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Pomegranate Ginger Muffins

by on November 22, 2010 in Breads, Muffins November 22, 2010 BreadsMuffins
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

Let me start by saying this is not my recipe. I think I copied it out of a Cooking Light magazine in a waiting room several years ago. The recipe is fool-proof and delicious. It is the first thing the boys ask for when the poms ripen on the tree.

Ingredients

  • 2 cups All-purpose Flour
  • ¾ cups Granulated Sugar
  • 1 Tablespoon Baking Powder
  • ¼ teaspoons Salt
  • 1 whole Orange, Zest Only
  • 1 whole Pomegranate
  • ¼ cups Finely Chopped Candied Ginger
  • 1 whole Egg, Lightly Beaten
  • 1 cup Milk
  • ⅓ cups Butter, Melted And Cooled
  • Coarse Sugar, For Sprinkling

Preparation

Preheat oven to 400F.

Spray or grease a 12-cup muffin pan.

Mix flour, sugar, baking powder, and salt together in a large bowl. Add zest, pomegranate seeds, and ginger to the dry ingredients and mix together. Make a well in the center.

Beat together egg, milk, and butter and pour into the well. Mix ingredients only until moistened. Don’t over-mix.

Divide batter evenly into the muffin pan. Top each well with coarse sugar and bake 15- 20 minutes until golden brown.

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farmkat on 11.28.2010

these look good… just received 4 pomegranates and had no idea what to do with them.

One Review

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emtifahp on 12.28.2010

Really delicious and moist. The crunch of the pomegranate seeds is a bit suprising, but not in a bad way. Really love these.

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