I'm not sure how it happened. It used to be a rare thing for me to bake at all. Then one thing led to another and all of a sudden if there aren't muffins in the house - muffins, I should add, that are in a state that is suitable for human consumption - I've got a mutiny on my hands. Again, when and how this happened is a complete mystery to me. Cookies will not satisfy, and scones while novel are not an adequate substitute for muffins. I suppose it gives me an extra recipe to post but I'm starting to get worried about finding things to put into the muffins that make sense. Dried squid are not looking like an absurdist statement, if you get my meaning. It's not all the toddler, either, although she's the most overt. "Can I have a muffin? How about now? Is there a muffin yet?" A certain person who is significantly older than three will register his dismay at finding no muffins available for him. "I'm hungry. Why are there no muffins?"
Anyway, my guilt after the candy cookie muffins knew no bounds. I do try not to make them dessert muffins and give them some genuine nutritional value. Last week I decided that I would use some of my gift mega-pomegranate for muffins. I added some crystallized ginger as well, because it was chilly and I wanted to. I'm whimsical that way. When you're a pudgy suburban housewife you have to get your whimsy where you can. They've stood the test of time, not going stale as fast as some of my other muffins, and this has meant no leftovers.
Pomegranate and Ginger Muffins (makes 12; approx. $0.64/serving)
7 tablespoon butter
3/4 cups raw sugar
2 eggs
2 1/4 cups whole wheat flour
4 tablespoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups 2% milk
2 teaspoons vanilla extract
3/4 cup pomegranate arils
3/4 cup chopped crystallized ginger
Equipment:
- Cooking spray
- Muffin tin liners
- Stand mixer with paddle attachment
- Ice cream scoop
- Rubber spatula
- Preheat your oven to 375︒.
- Prepare your pans. I usually spray the cups of the muffin tins, then line the tins with the liners, then I spray the liners. There may be medication available for this.
- Cream together the butter and sugar in your stand mixer.
- Add the eggs to the mixture one at a time. I like to scrape down the sides and bottom of the bowl in between additions.
- Combine the dry ingredients - flour, baking powder and salt.
- Add the dry ingredients to the mixer in thirds, alternating with 1/2 of the combined milk and vanilla. You should start and end with dry ingredients.
- Fold in the pomegranate and ginger
- Use the ice cream scoop to portion out the batter evenly between the muffin tin cups.
- Bake 20 - 25 minutes. A tester should come out clean.
- Serve.
Comments