Ingredients
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2 cups flour
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2/3 cup sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/3 cup crystallized ginger, minced (check out Crystallized Ginger for how to make your own!)
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1 teaspoon fresh lemon zest
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1 1/4 cups pomegranate seeds
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1 cup milk
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1/4 cup butter, margarine,melted or 1/4 cup vegetable oil
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sugar, for topping
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1 egg, beaten
Instructions
- Preheat oven to 425F.
- Grease 12 muffin tins.
- Mix dry ingredients (sugar, flour, baking powder, salt) in a large bowl.
- Mix wet ingredients (milk, egg, oil/butter, lemon zest) in a medium bowl.
- Make a"well" in your dry ingredients and pour in your wet ingredients until just mixed.
- Overmixing will make your muffins tough.
- You may want to undermix it a bit and finish your mixing with the next step when you add the pomegranate/ginger.
- Fold in pomegranate seeds and ginger.
- Spoon into greased muffin tins.
- Sprinkle tops with sugar, which will caramelize in the oven and make a lovely sugary top.
- Bake for 10-15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 5-10 minutes in the tin, then remove and cool on a cookie rack, or serve.
- You may use mini-muffin tins or jumbo muffin tins, but the cook time will vary.
- Muffins tend to need to be watched carefully, regardless.
- Another possibility might be to mix some powdered ginger (a small amount, it is strong) with your sugar topping.