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Cornmeal Muffins With Apricots And Rosemary

Serves: 28 people

Recipe Ingredients

2/3 cup 41g / 1.4ozCornmeal
1 1/3 cups 83g / 2.9ozFlour
1/3 cup 65g / 2.3ozSugar
4 teaspoons 20mlBaking powder
1/2 teaspoon 2.5mlSalt
1/2 cup 73g / 2.6ozDried apricots - chopped
1 tablespoon 15mlMinced fresh rosemary
1 1/4 cups 296mlButtermilk
1/4 cup 49g / 1.7ozEgg substitute - (equivalent to 1 egg)
3 tablespoons 45mlButter - 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.

The Los Angeles Times, 11-08-2000


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