POM GINGER MUFFINS
Steps:
- 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, orange peel 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. Sprinkle tops with sugar. 6. Bake in preheated oven for 15 to 20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing. Nutrients Per Serving (1 muffin): 221 calories, 6.4g fat, 33.6mg cholesterol, 219.9mg sodium, 38g carbohydrate, 0.7g fiber, 3.5g protein
GINGER POM
This drink started off as my non-alcoholic alternative for teetotallers (though obviously without the liqueur) and I still do that. But then I came across some pomegranate liqueur and I knew it had a place here. By all means have 2 jugs, 1 with the boozy version, 1 with just juice and dry ginger, but make sure you and other people can easily distinguish between the 2 by putting, say, lime slices in the alcohol-free jug. And in either case, make sure this is good and cold.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 2m
Yield 1 drink
Number Of Ingredients 3
Steps:
- What can I say? Mix these ingredients together and chill.
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