Pomegranate-Ginger Muffins

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 cup crystallized ginger minced
• 1 large eggs 
• 2 cups flour all-purpose
• 1 teaspoon lemon zest grated
• 0.1 lb butter cooled melted
• 1 cup milk 
• 1.3 cups pomegranate seeds 
• 0.5 teaspoon salt 
• 0.7 cup sugar 

Equipment

• bowl
• frying pan
• oven
• muffin liners
• measuring cup

Directions

1. In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.
2. In a measuring cup, blend milk, egg, and 1/4 cup butter.
3. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.
4. Spoon batter into 12 (2 1/2-in.-wide) or 24 (1 3/4-in.-wide) buttered muffin cups, filling each almost to the rim.
5. Sprinkle with 1 to 2 teaspoons sugar.
6. Bake in a 425 oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small.
7. Remove muffins from pan at once.
8. Serve hot or set on a rack and serve warm or cool.