Small (Muffin) Is Beautiful

Muffins can be big--too big. When I ordered a blueberry muffin recently at one of my favorite restaurants at Venice Beach, I was satisfied eating just part of it.

And a huge big muffin can mean huge calories.

Miniature muffins, such as these made of cornmeal, can help keep things under control. Even if you eat two, that’s still only about half a giant muffin. And I’ve kept fat and calories low by using low-fat buttermilk, egg substitute and a minimum amount of butter.

Topped with dried cranberries and little sprigs of rosemary, these muffins will be a colorful addition to your Thanksgiving table.

Cornmeal Muffins With Apricots and Rosemary

Active Work Time: 20 minutes * Total Preparation Time: 40 minutes

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.

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.

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Pumpkin bowl from Williams-Sonoma stores.