You can tell from the gorgeous outside colour that the inside of this fruit has to be something special....and it was. First though was a visit to the produce picker podcasts for instructions on how to dissect the fruit. Oh, and a note to the uninitiated, like me, pomegranate juice might be a glorious colour but it stains everything it comes into contact with!
So, once we had 'harvested' our pomegranate seeds and oohed and aahed at the beautiful gem coloured delights, we wondered what to do with them. Hmmmm, lets put them in muffins....so that's what we did!
Here is our pomegranate and ginger muffin recipe
220g SR flour
1/2 to 3/4 cup olive oil
3/4 cup milk
1/2 to 3/4 cup caster sugar
1 egg (we omitted and they tasted just as good)
1 tsp vanilla
100g pomegranate seeds
1 heaped tsp ground ginger (or freshly grated)
1 tsp ground cinnamon
Grease muffin tin or add muffin cases and heat oven to moderate (180°).
Mix all dry ingredients together and make a well. Mix all the wet ingredients together and pour into the well. Add pomegranate seeds and mix until combined. Place in the muffin tin and bake for 15 - 20 mins or until lightly browned. Enjoy with a nice cup of tea!