To make up for that atrocious picture I took for my last post, I thought I would use pomegranate seeds in another recipe. This time they're baked into muffins and because of that, they've lost a bit of their lovely ruby colour but the crunch and taste remain.
For the uninitiated, there are a number of ways to de-seed a pomegranate.You could score the rind, soak it in water for a bit, then remove the seeds, or simply cut open the fruit and scoop out the seeds or use the water method, or hold each half over a bowl and knock out the seeds. The latter method is my favourite because none of the juice is wasted and it's fun to do. You need to protect your clothes though because if that juice gets on them, it won't be easy to get the stains out.
|Savour the seediness|
Makes 9 (1/2 cup) or 12 small (1/3 cup) muffins
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2/3 cup caster sugar
1/2 cup minced crystallised ginger
3/4 cup milk
1 medium egg
1/4 cup butter, melted and cooled
1/4 cup buttermilk
Seeds from one pomegranate (about 1 cup)
Soft brown sugar
- Preheat oven at 200°C. Line a muffin pan with paper cups.
- Sift flour, baking powder and salt together. Mix in sugar and ginger. Make a well in the centre
- Mix milk, egg, melted butter and buttermilk together. Pour into dry ingredients with the pomegranate seeds and mix with a fork until combined. Batter will be lumpy.
- Spoon batter into prepared pan, filling to the rim. Sprinkle each muffin with with 1 tsp brown sugar.
- Bake until lightly browned, about 16 minutes for large muffins and 13 minutes for small ones. Test for doneness with a skewer. Remove muffins from pan immediately and set on a rack to cool. Store in an air-tight container. Best eaten the next day.