Mini Corn Muffins with Currants |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ricotta cheese in the batter keeps these muffins moist. Try them in place of bread or rolls at your Thanksgiving meal. Or serve them to complement a savory soup, such as our Smoked Ham Soup with White Beans. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. Place currants and 1/2 cup hot water in a bowl. Cover and let stand 20 minutes or until soft. Drain currants.
3. 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.
4. 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.
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