Pomegranate Seed Muffins         
Posted by: Tuddles  Thu, 4 Mar 2004, at 3:42 a.m.

Ingredients:
2 cups flour
2/3 cup sugar, plus 2 teaspoons for sprinkling
1 tablespoon baking powder
1 cup milk
1 egg
1/4 cup butter or margarine, melted and cooled
1/2 teaspoon salt
1/4 cup minced candied ginger
2 tablespoons minced candied orange peel
1 1/2 cups pomegranate seeds
(two medium pomegranates should yield this)

Directions:
Preheat oven to 425 degrees. In a large mixing bowl,  combine dry ingredients. Stir in ginger, orange peel, and pomegranate seeds. Make a well in the center of the dry ingredients. In a small bowl, combine milk, egg, and butter or margarine. Pour into the well and stir with a fork until just blended. Spoon into 12 paper lined muffin cups and bake 12-14 minutes. Sprinkle tops with sugar. Best served warm.

To seed a pomegranate:
Cut off the blossom end of the pomegranate and score into sections. Soak the fruit for 5-10 minutes in a bowl
of water. Break the fruit in the water and allow the seeds to sink to the bottom. Discard the rind and drain out the
seeds. Be careful--pomegranates stain! Wear an apron!