By Karen Morgan
The pomegranate seeds give these zucchini muffins distinction, but for fancy parties, I like to sub out the pomegranate seeds for 2 teaspoons freshly grated ginger and then make a ginger icing for really lovely teacakes (see the variation). You can also bake this as a breakfast loaf.
In a large bowl, whisk together the Cake & Muffin Blend, cinnamon, baking powder, and salt. Set aside