Corn and Apricot Muffins with Orange Essence

Published September 1, 2002.

Why this recipe works:

To get a corn muffin recipe that wouldn’t set off sugar alarms, with a moist, tender crumb and a crunchy, craggy, golden muffin top, we chose a whole-grain cornmeal in a fine grind for wholesome and complex corn flavor. We used a quick-bread method of mixing, combining melted instead of… read more

To get a corn muffin recipe that wouldn’t set off sugar alarms, with a moist, tender crumb and a crunchy, craggy, golden muffin top, we chose a whole-grain cornmeal in a fine grind for wholesome and complex corn flavor. We used a quick-bread method of mixing, combining melted instead of creamed butter with sugar, eggs, and flour, which gave the muffins good height and a substantial crumb. Finally, we mixed in sour cream, which contributed moisture and a tender texture.

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Makes 12 muffins

Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. To determine what kind of cornmeal a package contains, look closely at the label.

Ingredients

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