Last weekend I added some apricots to cornmeal muffins. I enjoy creating muffin recipes, a healthy treat for the grandchildren. Muffins are so easy to make. These muffins were moist and tasty–they were a hit on Easter Sunday. Here is the recipe.
First prepare the apricots. Simmer one cup of dried apricots in a cup of water for about 10 minutes to soften them. Then drain the liquid.
Melt ¾ cup of butter and allow it to cool.
Preheat the oven at 375˚ F.
Prepare the muffin tins. (The recipe makes 20 to 24 muffins depending on size.) I like to grease my heavy iron muffin pan. I place the pan in the oven about 5 minutes before I am going to add the batter, preheating the pan.
Combine the dry ingredients in a large bowl:
1 + ½ cup yellow corn meal
1 cup gluten free flour (or unbleached flour if no gluten sensitivity)
1 Tablespoon baking powder
1 teaspoon salt
Add the remaining ingredients to a blender:
1 cup softened apricots
¾ cup melted and cooled butter
1 medium carrot, cut into pieces
1 cup rice milk
¼ cup honey
Blend until smooth.
Then add this mixture to the dry ingredients, stirring until combined.
Place about ¼ cup of batter in each muffin cup.
Bake at 375˚ for 22 to 24 minutes. The edges of the muffin will be beginning to brown. Let stand for 5 minutes and then remove muffins and place on a cooling rack.