Pomegranate Ginger Muffins Recipe - To get pomegranate seeds, cut the ends off the pomegranate fruit. Scotch the skin from one end to the other with many equally spaced cuts. Soak up the pomegranate fruit in a bowl full of water.
How to Prepare Pomegranate Ginger Muffins
New York (USA), February 16, 2018
Pomegranate Ginger Muffins Recipe
Ingredients Required:
2 cups flour general use
2 to 3 cups sugar
1-tablespoon baking powder
½-teaspoon salt
1¼ cups Pomegranate seeds
1/3 cup softened crystallized ginger
1 teaspoon thrashed lemon peel
1-cup milk
1 big egg
¼ cup melted, cooled butter or margarine
The Preparation Method:
Take a bowl and mix flour, 2 or 3 cup sugar, salt and baking powder. Shake it up in the crystallized ginger. Add lemon peel and Pomegranate seeds. Make a hole in the center.
Blend milk, egg, and ¼-cup butter in a measuring cup. Pour all the liquid together at once in the well. Keep on stirring just until the batter becomes damp. Allow it to be chunky and lumpy.
Make the equal portions of the batter in about 12 buttered muffin cups that can be about 2 ½ inches wide. If you want to make them 24, make them 1 ¾ inches wide. Fill out each of the cup with almost up to the rim. Take 1 to 2 teaspoons sugar and sprinkle it well.
Bake the oven about 425 degrees. Let it become light brown. It may take about 16 minutes if your muffins are big. For the small ones, it will take 13 minutes or so.
Take the muffins out of the pan straight off. Serve them hot. You can set them on a rack. Serve as you wish, warm or cool.
Tip:
To get the pomegranate seeds, cut the ends off the pomegranate fruit. Scotch the skin from one end to the other with many equally spaced cuts.
Soak up the pomegranate fruit in a bowl full of water. You can pull them apart. Rub the seeds free of the pulp. You will get the skin and other membrane floating. Skip them off and throw away. Drain and use up the seeds.
Serves:
12 or 24 muffins, one, or two for each person
Preparation Time:
About 30 minutes
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