Zutaten für Pomegranate Ginger Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Crystallized Ginger
- Fresh Lemon Zest
- 1 cup pomegranate seeds
- Milk
- Egg
- Butter
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Zubereitung von Pomegranate Ginger Muffins
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, ginger, and salt.
- In a separate bowl, whisk together the melted butter, sugar, eggs, pomegranate juice, and molasses.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the pomegranate seeds.
- Fill the muffin cups about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
54g
Fat
15g
Carbs
10g
