Cornmeal Muffins With Apricots And Rosemary

Recipe Ingredients

2/3 cup	41g / 1.4oz	Cornmeal
1 1/3 cups	83g / 2.9oz	Flour
1/3 cup	65g / 2.3oz	Sugar
4 teaspoons	20ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	73g / 2.6oz	Dried apricots - chopped
1 tablespoon	15ml	Minced fresh rosemary
1 1/4 cups	296ml	Buttermilk
1/4 cup	49g / 1.7oz	Egg substitute - (equivalent to 1 egg)
3 tablespoons	45ml	Butter - melted
		Butter - for greasing
28		Dried cranberries
		Fresh rosemary sprigs

Recipe Instructions

Stir together cornmeal, flour, sugar, baking powder and salt in mixing bowl. Stir in apricots and rosemary. Combine buttermilk and egg substitute in small bowl. Make a well in center of flour mixture and pour buttermilk mixture and butter into well. Stir just until ingredients are combined.

Spoon into lightly greased miniature muffin pans. Top each muffin with 1 dried cranberry and a piece of rosemary. Bake at 400 degrees until lightly browned, 15 to 20 minutes. Turn out of pans to cool.

This recipe yields 28 miniature muffins.

Each muffin: 90 calories; 141 mg sodium; 4 mg cholesterol; 2 grams fat; 17 grams carbohydrates; 2 grams protein; 0.64 gram fiber.

Source:
The Los Angeles Times, 11-08-2000

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