Pomegranate Ginger Muffins Recipes

HIGH-FIBER POMEGRANATE-OATMEAL MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 12-cup muffin tins or line 18 cups with paper liners.
• Combine white whole wheat flour, oats, cinnamon, salt, baking soda, baking powder, and ground ginger together in a bowl. Set aside.
• Beat eggs in a large bowl and add oil and agave nectar. Add pomegranate seeds, flaxseed meal, and vanilla extract. Slowly add flour mixture to the egg mixture until mixed well. Spoon batter into 18 cups of a muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes.

POMEGRANATE-GINGER MUFFINS

Steps:

• Preheat oven to 425F.
• Grease 12 muffin tins.
• Mix dry ingredients (sugar, flour, baking powder, salt) in a large bowl.
• Mix wet ingredients (milk, egg, oil/butter, lemon zest) in a medium bowl.
• Make a"well" in your dry ingredients and pour in your wet ingredients until just mixed.
• Overmixing will make your muffins tough.
• You may want to undermix it a bit and finish your mixing with the next step when you add the pomegranate/ginger.
• Fold in pomegranate seeds and ginger.
• Spoon into greased muffin tins.
• Sprinkle tops with sugar, which will caramelize in the oven and make a lovely sugary top.
• Bake for 10-15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean.
• Let cool for 5-10 minutes in the tin, then remove and cool on a cookie rack, or serve.
• You may use mini-muffin tins or jumbo muffin tins, but the cook time will vary.
• Muffins tend to need to be watched carefully, regardless.
• Another possibility might be to mix some powdered ginger (a small amount, it is strong) with your sugar topping.

POM GINGER MUFFINS

Steps:

• 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Preheat oven to 400 F. Generously grease 12 muffin cups. 3. In a bowl, mix flour, sugar, baking powder and salt. Stir in ginger, orange peel and pomegranate arils. Make a well in the center. 4. In a measuring cup, whisk together milk, egg and cooled butter. Pour liquid into well. Stir just until batter is moistened and ingredients are evenly mixed. 5. Spoon batter into 12 prepared muffin cups. Sprinkle tops with sugar. 6. Bake in preheated oven for 15 to 20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing. Nutrients Per Serving (1 muffin): 221 calories, 6.4g fat, 33.6mg cholesterol, 219.9mg sodium, 38g carbohydrate, 0.7g fiber, 3.5g protein