Pomegranate-Ginger Muffins

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.

Yield: Makes 12 (2 1/2-in.) or 24 (1 3/4 in.) muffins

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

215 (27% from fat)

Protein:

3.5g

Fat:

6.3g (sat 3.6)

Carbohydrate:

37g

Fiber:

0.9g

Sodium:

290mg

Cholesterol:

34mg