2 cups flour
¾ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup chopped candied ginger or ½
teaspoon ground ginger
1 tablespoon grated orange peel
Seeds from 1 pomegranate
1 cup milk
1/3 cup butter, melted and cooled
¼ cup sugar for muffin tops
Preheat oven to 400 degrees.
Generously grease 12 muffin cups. In a bowl, mix flour, sugar, baking powder and salt. Stir in ginger, orange peel and pomegranate seeds. Make a well in the center.
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. Spoon batter into 12 prepared muffin cups. Sprinkle tops with 1 teaspoon sugar.
Bake in preheated oven for 15-20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing.