Cornmeal muffins with apricots and rosemary

Total time: 40 minutes

Servings: 12

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 egg

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.