Pomegranate Ginger Muffins

from ButterYum

makes 12 muffins

Ingredients

• • 1 cup milk, room temperature

  • 1 egg, room temperature

  • 4 tablespoons unsalted butter, melted and cooled

  • 2 cups cups all purpose flour

  • 2/3 cups granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon fine salt

  • 1/3 cup minced crystallized ginger

  • 1 teaspoon grated lemon zest

  • 1 1/2 cups pomegranate arils (seeds), reserve 70 for garnish

  • 1-2 tablespoons turbinado sugar for garnish (aka sugar in the raw)

Direction

• 1. Preheat oven to 425F.

  2. Prepare a 12-cup muffin pan with Baker's Joy or line with paper liners.

  3. In a 2-cup measure, combine milk, egg, and butter; set aside.

  4. In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine.

  5. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients.

  6. Add milk mixture, stirring just until combined.

  7. Divvy batter evenly into the muffin pan.

  8. Press 6 pomegranate arils on top of each muffin.

  9. Sprinkle muffin tops with turbinado sugar.

  10. Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.

  11. Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.