0 (0)


Cornmeal muffins with apricots and rosemary

Cornmeal muffins with apricots and rosemary
Carlos Chavez / Los Angeles Times

AN "ad hoc" cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully refreshing shredded turkey salad with mint ... Read more

Total time: 40 minutes | Serves 12
  • 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

Step 1Heat the oven to 400 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Stir in apricots and rosemary.

Step 2In 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.

Step 3Spoon 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.

Note: From Donna Deane.


Gruyere and walnut bread
Gruyere and walnut bread

Perfect baked polenta
Perfect baked polenta

Broccoli and roasted garlic soup
Broccoli and roasted garlic soup

Cheddar-sage cornbread
Cheddar-sage cornbread

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Cantucci -- Biscotti di Prato
Emily's chocolate mandel bread
Scrambled eggs with garlic chives
Sour Cream Muffins