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Pomegranate Ginger Muffins

Featured in the Honolulu Star-Advertiser on October 31, 2012.

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Ingredients:

Pomegranate Ginger Muffins

  • Non-stick vegetable spray
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 1/4 cups fresh ripe pomegranate seeds (about 1 large)
  • 1 cup low-fat milk
  • 1 large egg
  • 1/4 cup butter, melted and cooled
  • Crystallized ginger, minced, for topping
  • Sugar for sprinkling

Directions:

  1. Preheat oven to 425°F.
  2. Coat muffin tins with non-stick spray.
  3. In a bowl, mix flour, sugar, baking powder, and salt.
  4. Stir in lemon zest and pomegranate seeds.
  5. Make a well in the center.
  6. In a measuring cup, mix milk, egg, and butter.
  7. Pour liquid all at once into well.
  8. Stir just until batter is moistened; it will be lumpy.
  9. Spoon batter into muffin tins.
  10. Sprinkle with ginger and sugar.
  11. Bake for 15-17 minutes or until lightly browned.
  12. Remove muffins from pan immediately.

Makes 12 muffins.

Note: Be careful when handling the seeds from the pomegranate as the juice from the fruit will stain clothes and countertops.

Approximate Nutrient Analysis per muffin:
210 calories, 7 g fat, 3 g saturated fat, 30 mg cholesterol, 250 mg sodium, 34 g carbohydrate, 1 g fiber, 16 g sugar, 4 g protein

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