Recipe: Cornmeal muffins with apricots and rosemary
Celebrate the day after Thanksgiving with cornmeal muffins dried apricots, dried cranberries and rosemary. (Carlos Chavez / Los Angeles Times)
Total time: 40 minutes
Note: From Donna Deane
2/3 cup yellow 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
3 tablespoons butter, melted
Dried cranberries for garnish
Rosemary sprigs for garnish
1. Heat the oven to 400 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Stir in apricots and rosemary.
2. In a small bowl, lightly beat the egg, then stir in the buttermilk. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and stir just until combined.
3. Spoon the mixture into a lightly buttered 12-cup muffin pan. Top each muffin with a dried cranberry and a small sprig of rosemary. Bake the muffins until lightly browned, 20 to 23 minutes. Remove them from the oven. Run a small spatula around the muffins to loosen and cool them on a wire rack.
Each serving: 155 calories; 4 grams protein; 27 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 26 mg. cholesterol; 294 mg. sodium.