Ingredients: |
Ingredients: 1/2 cup granulated sugar plus 2/3 cup
2 tsp. orange zest, grated
1 1/2 cups dried apricots
2/3 cup orange juice
2 cups unbleached flour
1 cup fine-ground, whole-grain yellow cornmeal
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1/4 cup dark brown sugar, firmly packed
1/2 cup butter, melted
3/4 cup sour cream
1/2 cup milk
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Directions: |
Directions:In a food processor, process 2/3 cup sugar and 1 1/2 teaspoon grated orange zest until pale orange, about 10 seconds. Transfer to small bowl; set aside. In a food processor, pulse dried apricots for 10 2-second pulses, until chopped fine. Transfer to medium microwave safe bowl; add orange juice and cover bowl tightly with plastic wrap. Microwave on high until simmering, about 1 minute. Let apricots stand, covered, until softened and plump, about 5 minutes. Strain apricots; discard juice. In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt; set aside. Whisk eggs in a second medium bowl until well-combined and light colored. Add granulated and dark brown sugar to eggs; whisk vigorously until thick. Add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk; beat well. Whisk in the remaining sour cream and milk. Stir the orange zest/strained apricots mixture into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined. Do not overmix. Using an ice cream scoop or large spoon, divide batter evenly into 24 paper-lined muffin pans. Sprinkle a portion of orange sugar over each mound of batter. Bake in a preheated 400º oven until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in pan for 5 minutes; do not invert baked muffins. Using a paring knife, lift muffins from pan one at a time and place on a rack to cool. |
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