Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
- 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 pound) butter or margarine, melted and cooled
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.
Spoon batter into 12 (2-1/2-inch-wide) or 24 (1-3/4-inch-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.
Bake in a 425-degree 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.
Per 2-1/2-inch muffin: 215 calories, 27% (57 calories) from fat; 3.5 g protein; 6.3 g fat (3.6 g sat.); 37 g carbohydrates (0.9 g fiber); 290 mg sodium; 34 mg cholesterol.
Yield: 12 (2-1/2-inch) or 24 (1-3/4-inch) muffins
Recipe Source: Best of Sunset (Leisure Arts)
Reprinted with permission.