Cornmeal Apricot Muffins

Serves: 12Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • ½ cup apricot jam
  • ⅛ tsp. grated orange zest
  • ¾ cup whole milk
  • 2 large eggs, beaten
  • ¼ cup butter, melted


  • Preheat oven to 425°F. Have ready a greased 12-cup muffin tin.
  • Sift together the cornmeal, flour, salt, and baking powder in a bowl. In a saucepan, warm together the jam and orange zest until the jam liquefies. Remove from the heat and let cool. Mix the milk and beaten eggs into the jam. Add the egg mixture to the flour mixture along with the melted butter. Beat until smooth. Spoon into the muffin cups, filling them almost to the top.
  • Bake for 15 to 20 minutes, or until brown. If the muffins are browning too fast, turn the oven down to 400°F. Let cool on a rack.