I love a tasty, cornmeal muffin. Not cornbread in a muffin shape, mind you. Actual muffins–a little sweet, a little tender, perfect for breakfast and all the better for a shmear of jam. Because I just love apricots and ginger together in almost anything. And they’re the right foil for the crunchy, savory cornmeal.
You don’t have to use the cardamom, though I believe it adds a mysterious something well worth experiencing. But if you don’t love cardamom, these cornmeal apricot muffins will still be delicious without. If you’re out of fresh ginger, you can use 1 tsp of ground–but the fresh is definitely superior in spice and definition.
Cornmeal Apricot Muffins
2 cups, 10 oz, all purpose flour
1 cup, 5 oz, cornmeal
1 1/2 tsp baking powder
1 tsp salt
1 1/4 cup clabbered milk (1 1/2 tsp vinegar or lemon juice, fill with milk to 10 oz)
3/4 cup, 5 1/4 oz, sugar
2 eggs, lightly beaten
8 TBSP, 1 stick, butter melted and cooled
1 1/2 TBSP fresh ginger, grated
1 tsp ground cardamom (optional)
4 oz dried apricots, chopped small
Preheat the oven to 375°. Stir together the flour, cornmeal, baking powder, baking soda and salt in a large bowl. Stir together the milk, sugar, eggs, melted butter, ginger and cardamom. Stir the wet ingredients into the dry ingredients, 8 strokes. Add the apricots and fold them in, using ten more strokes only.
Fill the muffin cups two-thirds full. Bake 10 minutes for mini-muffins. Bake 15 minutes for medium muffins. Bake 18-20 for large muffins. De-pan and serve immediately.