Cornmeal Muffins With Apricots And Rosemary Recipe - Cooking Index
Cornmeal Muffins With Apricots And Rosemary Recipe - Cooking Index
| 2/3 cup | Cornmeal | |
| 1 1/3 cups | Flour | |
| 1/3 cup | Sugar | |
| 4 teaspoons | Baking powder | |
| 1/2 teaspoon | Salt | |
| 1/2 cup | Dried apricots - chopped | |
| 1 tablespoon | Minced fresh rosemary | |
| 1 1/4 cups | Buttermilk | |
| 1/4 cup | Egg substitute - (equivalent to 1 egg) | |
| 3 tablespoons | Butter - melted | |
| Butter - for greasing | ||
| 28 | Dried cranberries | |
| Fresh rosemary sprigs |
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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