Pomegranate-Ginger Muffins
2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup crystallized ginger, minced (about 10 pieces)
the seeds of one pomegranate
1 cup soy milk
1 egg substitute (EnerG = 1 tablespoon mixed with 2 tablespoon water)
1/4 cup melted margarine
1/4 tablespoon vanilla extract
sugar and nutmeg for topping
Pre-heat the oven to 425 degrees & grease muffin tin (I made these into cupcakes, actually, as I do not have a muffin tin). Mix all of the dry ingredients in a large bowl (vegan sugar, flour, salt, baking powder). Mix all of the wet ingredients in a separate bowl (milk, egg replacer + water, vegan margarine). Now, slowly add wet ingredients to dry ingredients, mixing until just blended. Fold in pomegranate seeds & crystallized ginger. Spoon into muffin tin (or cupcake molds) and top with vegan sugar and nutmeg. You can add ground ginger, if you want, but the muffins are pretty ginger-y as it is. Bake for 15-20 minutes, until golden brown.
If made into 15 muffins, each muffin contains roughly 135 calories.
SO HOW'D IT GO?
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