Just found these, haven't tried them yet.

Pomegranate Chicken Recipe

• 1/4 cup olive oil
• 1 Tablespoon minced garlic
• 1 (3 1/2 to 4-pound) chicken, quartered
• 1 pomegranate, halved
• 1/4 cup dry white wine
• Juice of 1 lemon
• 1 Tablespoon cinnamon sugar
• Salt and pepper

Preheat oven to 375 degrees F.

In a cup, mix oil and garlic. Brush garlic oil over chicken.

Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.

In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

Yield: 4 servings

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Pomegranate Ginger Muffin 

• 2 cups all-purpose flour
• About 2/3 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup minced crystallized ginger
• 1 teaspoon grated lemon peel
• 1-1/4 cups pomegranate seeds
• 1 cup milk
• 1 large egg
• About 1/4 cup (1/8 pound) butter or margarine, melted and cooled

In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.

In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.

Spoon batter into 12 (2-1/2-inch-wide) or 24 (1-3/4-inch-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.

Bake in a 425-degree F oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool. 
 
12 (2-1/2-inch) or 24 (1-3/4-inch) muffins