Corn And Apricot Muffins With Orange Essence Recipes

Steps:

• Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
• Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
• Add butter until mixture is crumbly.
• Stir in the sugar.
• In a separate bowl, combine orange juice & egg.
• Add to flour mixture just until blended. Dough will be stiff.
• Add cranberries and apricots.
• Fill muffin cups 3/4 full.
• Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
• Cool 5 minutes & then remove from pan & completely cool on rack.

Steps:

• Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
• In a bowl, combine the yogurt, rice milk, and lemon juice and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar, the shortening, and the egg replacer, mixing on medium speed for 20 seconds.
• Add the rice milk mixture and the vanilla. Mix for 20 seconds.
• In a separate bowl, combine the flour mix, cornmeal, xanthan gum, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet and mix on low speed until just combined, about 20 seconds.
• Turn off the mixer and fold in the apricots.
• Fill the liners with batter. They will be heaping. Smooth the tops slightly with a knife. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
• Bake in the center of the oven for 30 minutes, or until lovely golden brown on top, rotating once about halfway through. Transfer the muffins to a cooling rack.

Steps:

• In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange zest. Stir into cornmeal mixture just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° until lightly browned, about 15 minutes. Cool for 5 minutes before removing to wire racks. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.