This recipe was originally posted in September 2009, when Ellen wrote – The first pomegranates of the season have arrived! To celebrate their arrival, I served Ginger Pomegranate Muffins — an interesting combination of crunches — and the guests raved. If my guests loved them this morning, I’m sure you will also.
[There are so many blobs of sugar, butter, and flour on my recipe, I no longer know the original source.]
Ginger Pomegranate Muffins
By Ellen Gutman ChenauxServings: Makes 12 muffins
Ingredients:
- 1 cup milk
- 1 large egg
- 4 tablespoons butter, melted and slightly cooled
- 1 teaspoon vanilla
- 2 cups unbleached all-purpose flour
- 2/3 cup sugar plus 1 tablespoon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup chopped crystallized ginger
- 1 teaspoon lemon zest
- 1 1/4 cups pomegranate seeds
Instructions:
-
Preheat oven to 425F. Grease 12 muffin cups.
-
Combine the ginger, zest, and pomegranate seeds together and set aside.
Mix together the flour, 2/3 cup sugar, baking powder, and salt. Add the ginger, zest, and seeds to the flour mixture and stir. Blend the milk, egg, and butter and add to the flour-ginger mixture, stirring until just moistened.
-
Spoon the batter into the muffin cups, filling the cups close to the rim.
Sprinkle the tablespoon of sugar on the top.
Bake for 15-20 minutes.