Cornmeal Apricot Muffins
1 c yellow cornmeal
1 c all purpose flour
1 tsp salt
3 tsp baking powder
1/3 c apricot jam
1/8 tsp orange oil (zest/juice)
2 large eggs, beaten
3/4 c milk
1/4 c butter, melted
Sift dry ingredients: cornmeal, flour, salt, baking powder.
In saucepan over medium heat, warm jam, orange oil until jam dissolves. Remove from heat, quickly mix in milk, eggs.
Add dry ingredients, melted butter, beat until smooth.
Grease muffin pans, fill almost to top of each mold. Bake at 425°F for 15-20 min, or until brown.
Submitted by Gretchen Grant
Contributed on: and modified on Thursday March 2nd, 2006