Pomegranate and ginger make strange but fabulous bedfellows in this unusual twist on the muffin recipe. Make this recipe your first stop for a nourishing morning muffin.
I have been a pomegranate fan always. Maybe it has something to do with my Kumaoni roots. The land is abounding with pomegranate trees that bloom in spring and then you only notice the ethereal beauty of the myriad hues of orange and red.
Pomegranate and ginger muffins are delicious as an on-the-go breakfast. Pomegranate is a versatile fruit. It can be used in a variety of recipes, ranging from salads to dips to desserts and drinks. Try this delightful recipe adapted from here. Ingredients 1 ½ cups self raising flour 6 Tbsp brown sugar Pinch salt 2 tbsp ginger juice, fresh 1 ¼ cup pomegranate seeds (Technically known as arils) ¾ cup milk 1 egg ½ cup butter, melted and cooled Directions Preheat the oven to 180 C and line a muffin tray with paper muffin cases. In a bowl, mix flour, sugar, and salt. Stir in ginger juice and pomegranate seeds. In a measuring cup, blend milk, egg, and butter and mix with above. Stir just until the batter is moistened; it will be lumpy. Divide the batter between 12 muffin cases. Bake at 180 C for about 15 minutes or until risen and golden-brown. Leave to cool for five minutes in the tin before serving warm or at room temperature. Makes 12 Muffins