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.