Corn muffins with dried apricots and orange
12 servings
60 minutes
Corn muffins with dried apricots and orange are a delicate treat with a sunny flavor. Their texture is airy and light with a slight crispy crust from the corn flour, while the sweetness of the dried fruits adds richness. Orange zest adds a subtle citrus freshness that enhances the aroma. The muffins are perfect for breakfast or a light dessert, especially with a cup of tea or coffee. European cuisine is famous for its exquisite pastries, and this recipe is an excellent embodiment of simplicity and sophistication. They are easy to prepare and always delight: warm, fragrant, and incredibly appetizing. They can be served as a standalone treat or complemented with honey, jam, or butter for a richer taste experience.
1
In a blender, mix 135 g of white sugar and 1.5 teaspoons of orange zest for 10 seconds, then set aside.
- Caster sugar: 235 g
- Orange zest: 2 teaspoons
2
Blend the dried apricots in a blender for 20 seconds, then place them in a medium microwave-safe bowl and pour in the orange juice. Cover the bowl with plastic wrap and microwave on high for 1 minute. Then remove it and let it sit for 5 minutes without removing the wrap, after which drain the juice.
- Dried apricots: 280 g
- Orange juice: 0.7 glass
3
Preheat the oven to 200 degrees. Grease a baking pan for 12 muffins with vegetable oil. In a large bowl, mix wheat and corn flour, baking soda, baking powder, and salt. In another bowl, combine eggs, 100 g of white sugar and brown sugar. Then pour melted and cooled butter into the sugar along with sour cream and milk; add half a teaspoon of zest and dried apricots and mix well. Next, pour this mixture into the flour and gently mix with a silicone spatula.
- Wheat flour: 2 glasss
- Cornmeal: 1 glass
- Baking powder: 1.5 teaspoon
- Baking soda: 1 teaspoon
- Salt: 0.5 teaspoon
- Chicken egg: 2 pieces
- Caster sugar: 235 g
- Dark brown sugar: 50 g
- Unsalted butter: 115 g
- Sour cream: 7.5 tablespoons
- Milk: 0.5 glass
- Orange zest: 2 teaspoons
- Dried apricots: 280 g
- Vegetable oil: 3 tablespoons
4
Place the dough in the molds, sprinkle a little orange sugar on each. Bake for about 18 minutes until the muffins turn light golden.
- Caster sugar: 235 g
5
After turning off the oven, let the muffins sit inside for another 5 minutes. Then take them out and cool for about 10 minutes before serving.
