Corn and Apricot Muffins with Orange Essence

Name: Corn and Apricot Muffins with Orange Essence
Yield: Makes 12 muffins
Ingredients: 1/2 cup, granulated sugar, plus 2/3 cup; 2 teaspoons, orange zest, grated; 1 1/2 cups, dried apricots (10 ounces/283 grams); 2/3 cup, orange juice; 2 cups, unbleached all-purpose flour (10 ounces/283 grams); 1 cup, fine-ground, whole-grain yellow cornmeal (4 1/2 ounces/128 grams); 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

Desserts or Baked Goods
Breakfast & Brunch
Quick Breads

Appears in Cook's Illustrated September/October 2002

Not just for breakfast, these quick, tender, corn muffins rely on one simple method and one key ingredient.

SERVES Makes 12 muffins

TIME 1¼ hours

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