Corn and Apricot Muffins with Orange Essence

Name: Corn and Apricot Muffins with Orange Essence
Ingredients: 1/2 cup granulated sugar plus 2/3 cup of granulated sugar; 2 teaspoons orange zest, grated; 1 1/2 cups dried apricots (10 ounces); 2/3 cup orange juice; 2 cups unbleached all-purpose flour (10 ounces); 1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces); 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon table salt; 2 large eggs; 1/4 cup packed dark brown sugar; 8 tablespoons unsalted butter (1 stick), melted; 3/4 cup sour cream; 1/2 cup milk

Corn and Apricot Muffins with Orange Essence was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/corn-and-apricot-muffins-recipe-7623.aspx?a=cknwrdne03680a&s=s0010465568s&mid=1189802&rid=10465568" target="_blank">www.cooking.com.</a>

"Whole grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. To determine what kind of cornmeal a package contains, look closely at the label...."

INGREDIENTS

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1/2 cup granulated sugar plus 2/3 cup of granulated sugar

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2 teaspoons orange zest, grated

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1 1/2 cups dried apricots (10 ounces)

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2/3 cup orange juice

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2 cups unbleached all-purpose flour (10 ounces)

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1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)

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1 1/2 teaspoons baking powder

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1 teaspoon baking soda

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1/2 teaspoon table salt

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2 large eggs

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1/4 cup packed dark brown sugar

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8 tablespoons unsalted butter (1 stick), melted

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3/4 cup sour cream

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1/2 cup milk

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