1/2 cup arils from 1 large POM Wonderful Pomegranate
2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup chopped candied ginger
1 tablespoon grated orange peel
1 cup milk
1 egg
1/3 cup butter, melted and cooled sugar for muffin tops
Preparation
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Preheat oven to 400 F. Generously grease 12 muffin cups.
In a bowl, mix flour, sugar, baking powder and salt. Stir in ginger, orange peel and pomegranate arils. Make a well in the center.
In a measuring cup, whisk together milk, egg and cooled butter. Pour liquid into well. Stir just until batter is moistened and ingredients are evenly mixed.
Spoon batter into 12 prepared muffin cups. Sprinkle tops with sugar.
Bake in preheated oven for 15 to 20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing.
- Recipe courtesy of POM Wonderful