Pomegranate Muffins

Adapted from: Pomwonderful.com

Ingredients:

1/2 cup arils from 1 large Pomegranate 2 cups flour 3/4 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 tsp ground ginger 1/2 c chopped walnut (same size of the arils) 1 cup milk 1 egg 1/3 cup butter, melted and cooled

Directions:

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,walnut 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. 6. Bake in preheated oven for 15 to 20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing.