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Cornmeal muffins with apricots and rosemary

Time 40 minutes
Yields Serves 12
Cornmeal muffins with apricots and rosemary
(Carlos Chavez / Los Angeles Times)
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.

From Donna Deane.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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