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08-26-2006, 08:54 AM
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pomegranate-ginger muffins
2 cups flour
2/3 cup vegan 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 soymilk 1 egg replacer (EnerG = 1 tablespoon mixed with 2 tablespoon water) 1/4 cup melted non-hydrogenated vegan margarine 1/4 tablespoon vanilla extract vegan sugar and nutmeg for topping Pre-heat the oven to 425 degrees & grease 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.     
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