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.