Autumnal Munchies

It's a beautiful, crisp autumn day here in the wilds of Oregon. The boys have the day off of school so I made some muffins for breakfast to celebrate. These make me so very (ridiculously even) happy:

Pomegranate Ginger Muffins

2 c. flour
2/3 c. sugar
1 T. baking powder
1/2 t. salt
1/3 c. crystallized ginger, minced
1 t. fresh lemon zest
1 1/4 c. pomegranate seeds
1 c. milk
1 egg, beaten
1/4 c. butter, melted
Sugar, for topping

1. Preheat oven to 425 degrees. Line muffin tins.
2. Mix dry ingredients (sugar, flour, baking powder, salt) in a large bowl.
3. Mix wet ingredients (milk, egg, butter, lemon zest) in a medium bowl.
4. Make a "well" in your dry ingredients and pour in your wet ingredients until just mixed. Be careful not to over-mix. Over-mixing will make your muffins tough.
5. Fold in pomegranate seeds and ginger.
6. Spoon into tins.
7. Sprinkle tops with sugar, which will caramelize in the oven and make a lovely sugary top (I also like to use raw sugar- gives tops a nice crunchy texture).
8. Bake for 10-15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean.
9. Let cool for 5-10 minutes in the tin, then remove and cool on a cookie rack, or serve.
10. Add a cup of hazelnut coffee with a splash of cream, the Vince Guaraldi Trio, and you have the makings of one great morning.

Warning: not everyone likes the pomegranate seeds in their muffins, of course I think those people are stupid, but if you find the seeds crunchy texture off putting then by all means replace the pomegranate with dried cranberries.

Happy Palooza-Eve everyone!