Apricot Cornmeal Muffins | PCC Natural Markets

Apricot Cornmeal Muffins

Yield: Makes 12 muffins

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These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

These sweet little corn muffins are great for breakfast or a snack on-the-go.



Preheat oven to 350° F. Line a 12-cup muffin pan with paper liners.

Cream together the sugar, zest and butter until light and fluffy. Add the eggs, one at a time, until incorporated. Stir in the vanilla.

In a separate bowl, mix together the flour, cornmeal, baking powder, salt and nutmeg. Slowly add the dry ingredients to the butter mixture, mixing until just combined. Fold in the apricots and walnuts.

Divide the batter between the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Each serving: 250 cal, 13g fat (8g sat), 65mg chol, 115mg sodium, 32g carb, 2g fiber, 3g protein

Recipe by Jackie Freeman, PCC Chef

More about: apricots, cornmeal, muffins


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