Pomegranate Ginger Muffins

• 1 cup Milk, Room Temperature
• 1 whole Egg, Room Temperature
• 4 Tablespoons Unsalted Butter, Melted And Cooled
• 2 cups All-purpose Flour
• 2/3 cups Granulated Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Fine Salt
• 1/3 cups Minced Crystallized Ginger
• 1 teaspoon Grated Lemon Zest
• 1-1/2 cup Pomegranate Arils (seeds), Reserve 70 For Garnish
• 2 Tablespoons Turbinado Sugar, For Garnish

1. Preheat oven to 425 F. Prepare a 12-cup standard size muffin pan with Baker's Joy or line with paper liners.
2. In a 2-cup measure, combine milk, egg and butter; set aside.
3. In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients. Add milk mixture, stirring just until combined.
4. Divide batter evenly into the muffin pan. Press 6 pomegranate arils on top of each muffin. Sprinkle muffin tops with turbinado sugar.
5. Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.
6. Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.

milk, egg, unsalted butter, allpurpose, sugar, baking powder, salt, ginger, lemon zest, pomegranate arils, turbinado sugar

Taken from tastykitchen.com/recipes/breads/pomegranate-ginger-muffins-2/ (may not work)