Pomegranate Recipes

I still have some sweet pomegranates on my counter and we are receiving a new variety of red pomegranates this week.  The pomegranates will store well on your counter or even in your refrigerator.  I have kept mine for almost six months! Salads, dips and juice are my usual recipes to spice up my day.  I decided to bake with the pomegranates and here is a favorite CSA recipe from last year.  Thank you to Colleen for finding this recipe.

Amy Hetager, CSA Blogger

Pomegranate Ginger Muffins

From Sunset Magazine

  • 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 lb.) butter or margarine, melted and cooled

1. In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.

2. 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.

3. Spoon batter into 12 (2 1/2-in.-wide) or 24 (1 3/4-in.-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.

4. Bake in a 425° 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.


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