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Preheat
oven to 425°. In a large bowl, combine the flour, sugar, baking
powder and salt. Stir in the ginger, orange peel and pomegranate
seeds. Make a well in the center of the mixture.
In
a 2-cup measuring cup, blend the milk, egg, and the butter. Pour
the mixture into the well and stir the batter with a fork until
moistened (batter will be lumpy).
Spoon
batter into a 12-cup muffin pan coated with DuPont SilverStone®
non-stick, filling each cup almost to the rim. Sprinkle with 1 to
2 teaspoons of sugar. Bake for 12 to 14 minutes or until a tester
comes clean. Cool pan on a baking rack and serve warm .
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