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Pomegranate Ginger Muffins

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 12


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 milk

1 large egg

1/4 cup butter or margarine melted and cooled

Great for a quick and delicious breakfast idea.

In a mixing bowl, mix flour, sugar, baking powder, and salt.  Stir in crystallized ginger, lemon peel, and pomegranate seeds.  Make a well in the center.

In a measuring cup, blend milk, egg, and butter.  Pour liquid all at once into well.  Stir just until batter is moistened; it will be lumpy.  Spoon batter into 12 (2 ½ inch wide) or 23 (1 ¾ inch wide) buttered muffin tins, filling almost to the rim.  Sprinkle with ½ teaspoons sugar.  Bake in a 425-degree oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small.  Remove from pan at once.  Serve hot or set on a rack and serve warm or cold.