Pomegranate Ginger Muffins

by Brennans Market Admin

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.