POM Ginger Muffins

I confess I love POM pomegranates and juice. Their tart, fruity flavor mixes well with other juices and makes attractive and tasty cocktails. They are also a useful ingredient in a host of recipes from pork chops to muffins. Pomegranates are a great source of anti-oxidants, good for heart health and general nutrition. The people at POM have been kind enough to share their recipe for ginger muffins with Blisstree readers. I made these yesterday and they were gone in an hour. YUM!

POM Ginger Muffins

Ingredients:
* 1/2 cup arils from 1 large POM Wonderful Pomegranate
* 2 cups flour
* 3/4 cup sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/4 cup chopped candied ginger
* 1 tablespoon grated orange peel
* 1 cup milk
* 1 egg
* 1/3 cup butter, melted and cooled sugar for muffin tops

Directions:
1. Score one 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

Makes 12

(photo and recipe courtesy of POM Wonderful)