Pomegranate Ginger Muffins

2 cups all-purpose flour

2/3 cups sugar

1 tablespoon baking powder

½ teaspoon salt

1/3 cup minced crystallized ginger

1 teaspoon grated lemon peel

1 ¼ cup pomegranate arils

1 cup milk

1 large egg

¼ cup butter or margarine, melted and cooled

 

 

In a bowl, mix flour, sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate arils. Make a well in the center.

 

In a measuring cup, blend milk, egg, and butter. Pour all the liquid into the well. Stir just until the batter is moistened; it will be lumpy. Spoon batter into 12 (2 ½ inch wide) or 24 (1 ¾ inch wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1-2 teaspoons sugar.

 

Bake in a 425°F oven until lightly browned (about 16 minutes for large muffins, 13 minutes for small). Remove the muffins from the pan at a once. Serve hot, or set on a rack and serve warm or cool.