Title: Cornmeal Apricot Muffins
Categories: Fruit Muffins
Yield: 16 Servings

1	c	Yellow cornmeal
1	c	All-purpose flour
1	ts	Salt
3	ts	Baking powder
1/3	c	Apricot jam
1/8	ts	Orange oil
2	lg	Eggs; beaten
3/4	c	Milk
1/4	c	Butter; melted

Recipe by: Williams-Sonoma In a bowl, shift together the cornmeal, flour, salt and baking powder. In a saucepan over medium heat, warm the jam and orange oil until jam is dissolved. Removed from heat and mix in the milk and beaten eggs. combine this mixture with teh dry ingredients and melted butter and beat quickly until smooth. Brush the molds of the muffin pan with melted butter or oil and fill with the batter almost to the top of each mold. Bake in a preheated 425F oven for 15-20 min. until brown. Check after 10 min. of baking and, if the muffins are browning too fast, turn the oven down to 400F.

makes 16 shell Muffins.

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