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Home » Breads/Muffins » Corn Muffins with Currants

Corn Muffins with Currants

October 5, 2008 · WCC Administr@tr · Leave a Comment

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Jenny’s Corn Muffins with Currants

dsc00441-9797951Recipe adapted from HERE

1/2 cup dried currants
1/2 cup hot water
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup yellow cornmeal
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup part-skim ricotta cheese
2 large eggs
Cooking spray

Preheat oven to 350°.

Place currants and 1/2 cup hot water in a bowl. Cover and let stand 20 minutes or until soft. Drain currants.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a medium bowl. Combine ricotta and eggs, stirring with a whisk; stir in currants. Add ricotta mixture to flour mixture, stirring just until moist.

Spoon batter into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; place on a wire rack. Serve warm.

Breads/Muffins, Breakfast, Cheese: Ricotta, Eggs, Flour: All Purpose, Sugar: White

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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