Corn and Apricot Muffins with Orange Essence

By sandiB2010

Ingredients

• 1/2 cup granulated sugar plus 2/3 cup of granulated sugar
• 2 teaspoons orange zest, grated
• 1 1/2 cups dried apricots (10 ounces)
• 2/3 cup orange juice
• 2 cups unbleached all-purpose flour (10 ounces)
• 1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 2 large eggs
• 1/4 cup packed dark brown sugar
• 8 tablespoons unsalted butter (1 stick), melted
• 3/4 cup sour cream
• 1/2 cup milk

Details

Servings 12
Adapted from cooking.com

Preparation

Step 1

Makes 12 muffins

DIRECTIONS

2-second pulses, until chopped fine. Transfer to medium microwave-safe bowl; add orange juice to apricots, cover bowl tightly with plastic wrap, and microwave on high until simmering, about

Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.

Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add granulated and dark brown sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Stir remaining orange zest and strained apricots into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of orange sugar over each mound of bater. Do not level or flatten surface of mounds.

Makes 12 muffins