Pomegranate-Ginger Muffins Recipe

Pomegranate-Ginger Muffins Recipe

  • 2 cups all-purpose flour
  • 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 Safeway SELECT Organic Whole Milk
  • 1 Safeway SELECT Organic Large Egg
  • 1/4 cup Lucerne Sweet Cream Butter or margarine, melted and cooled
  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 degrees F 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.
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