(Found on the Tasty Kitchen site here)
Step by Step Instructions:
Before you do anything, preheat your oven to 400 degrees. There is nothing more annoying as a baker than to have to wait on your oven. Now begin by combining all of your dry ingredients: flour, sugar, baking powder, and salt in a bowl.
Next up, I cut the candied ginger into tiny cubes. All the while the smell of the ginger made me long for sushi. I am pretty sure that I could hear my Firecracker roll calling my name.
Then I got out my trusty microplane and zested one orange. One of my new cooking heroes that I’ve already mentioned in my blog post is Ree Drummond, The Pioneer Woman. She gave a great tip to put the orange in your left and turn the microplane upside down in your right hand (do the opposite if you’re left-handed) so that it catches all of the zest, which I tried to illustrate in the photo above. This made it easier to see where you had zested on the orange and lets you see how much you’re grating without having to keep looking at a cutting board…she’s a genius!
Add the cut up ginger, orange zest, and arils from one pomegranate to the dry ingredients and then stir them up. Then take your wooden spoon you’ve stirred with, and try to make a well to pour the melted butter, egg, and milk mixture in. Then stir the wet and dry ingredients together until it’s well incorporated but not over-mixed.
Now take a moment and marvel at how pretty the orange zest looks in the mixture. Then come back to your senses and divy out the batter between 12 well greased muffin tins. I liberally sprayed mine with cooking spray. The only thing I omited from this recipe was to add course sugar to the top of each muffing. I didn’t do this because: a) I didn’t have any course sugar, and b) I try to watch the amount of sugar I eat, so at least I can lower it (although it’s obviously a small amount) since every little bit counts.
I baked these for about 18 minutes, and I could have gone a little longer to get them more golden on top. Then I let them sit in the tin for 10 minutes or so until they were cool enough that I could turn the muffins in its tin easily. One good tip that I often do is to take a toothpick to help me lift the muffins out of the tin so that I can grip them more easily.
Then let them cool, and enjoy. So yummy!!
Pomegranate Ginger Muffins Recipe:
2 cups All-purpose Flour
¾ cups Granulated Sugar
1 Tablespoon Baking Powder
¼ teaspoons Salt
1 whole Orange, Zest Only
1 whole Pomegranate
¼ cups Finely Chopped Candied Ginger
1 whole Egg, Lightly Beaten
1 cup Milk
⅓ cups Butter, Melted And Cooled
Coarse Sugar, For Sprinkling
1. Preheat oven to 400F.
2. Spray or grease a 12-cup muffin pan.
3. Mix flour, sugar, baking powder, and salt together in a large bowl. Add zest, pomegranate seeds, and ginger to the dry ingredients and mix together. Make a well in the center.
4. Beat together egg, milk, and butter and pour into the well. Mix ingredients only until moistened. Don’t over-mix.
5. Divide batter evenly into the muffin pan. Top each well with coarse sugar and bake 15- 20 minutes until golden brown.