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Categories:
milk egg unsalted butter all-purpose sugar baking powder salt ginger lemon zest pomegranate arils turbinado sugar
Viewed: 82 - Published at: 2 years agoIngredients
- 1 cup Milk, Room Temperature
- 1 whole Egg, Room Temperature
- 4 Tablespoons Unsalted Butter, Melted And Cooled
- 2 cups All-purpose Flour
- 2/3 cups Granulated Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoons Fine Salt
- 1/3 cups Minced Crystallized Ginger
- 1 teaspoon Grated Lemon Zest
- 1-1/2 cup Pomegranate Arils (seeds), Reserve 70 For Garnish
- 2 Tablespoons Turbinado Sugar, For Garnish
Method
- Preheat oven to 425 F. Prepare a 12-cup standard size muffin pan with Baker's Joy or line with paper liners.
- In a 2-cup measure, combine milk, egg and butter; set aside.
- In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients. Add milk mixture, stirring just until combined.
- Divide batter evenly into the muffin pan. Press 6 pomegranate arils on top of each muffin. Sprinkle muffin tops with turbinado sugar.
- Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.
