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Apricot-Cornmeal Muffins
© Jim Franco

Apricot-Cornmeal Muffins

  • ACTIVE: 15 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: MAKES 8 MUFFINS
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Dried apricots give these muffins a huge burst of energy. They're sold at Sundance's grocery deli, which is next door to the restaurant, and skiers like to grab them on their way to the lifts, which are right next door.

  1. Vegetable oil spray
  2. 1/3 cup chopped dried apricots (3 ounces)
  3. 1/2 cup hot water
  4. 3/4 cup all-purpose flour
  5. 2 tablespoons coarsely ground cornmeal
  6. 1 tablespoon dry milk
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/8 teaspoon salt
  10. 1/4 cup buttermilk
  11. 1 1/2 tablespoons canola oil
  12. 1 tablespoon honey
  13. 1 large egg
  14. 1 large egg white
  15. 1/2 teaspoon finely grated orange zest
  1. Preheat the oven to 400°. Lightly coat 8 muffin cups with vegetable oil spray. Soak the apricots in the hot water until softened, about 20 minutes. Drain the apricots, reserving 1/4 cup of the soaking liquid.
  2. In a medium bowl, sift the flour with the cornmeal, dry milk, baking powder, baking soda and salt. In another bowl, mix the buttermilk with the oil, honey, whole egg, egg white, orange zest and the apricots and the reserved apricot soaking liquid. Fold in the dry ingredients just until blended.
  3. Spoon the batter into the prepared muffin cups and bake for about 14 minutes, or until golden and risen. Unmold them right away and let cool slightly before serving.
Make Ahead The muffins can be made up to 1 day ahead and reheated. Notes One Muffin 107 calories, 3.8 gm total fat, 0.6 gm saturated fat, 16 gm carb.
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