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Apricot-Pecan Corn Muffins

makes 8 muffins

The less you stir the batter, the better the result. The muffins can be reheated at 300F for about 15 minutes. Serve these warm, with lots of soft butter.

Read more about this recipe at the Washington Post.


1 cup flour
1 1/4 cups cornmeal
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1 large egg
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for greasing the pan
3/4 cup dried apricots, cut into 1/4-inch pieces
3/4 cup coarsely chopped pecans, toasted


prep: 15 minutes
total: 40 minutes


2 muffin tins with 6 wells or 1 muffin tin with 12 wells
medium mixing bowl
large mixing bowl


1. Preheat the oven to 400F. Use either 2 muffin tins with 6 wells or 1 tin with 12 wells (with 1/2-cup capacity) and generously grease the insides of 8 wells. (If using a muffin tin with 1/3 cup wells, make 12 muffins and adjust the baking time, checking frequently to avoid overbaking.)

2. Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt into a medium bowl. Set aside.

3. Combine the buttermilk, egg and melted butter in a large bowl and use a fork to stir them until the egg is blended into the mixture. Pour the flour mixture over the buttermilk mixture and stir slowly with a large spoon just to combine the ingredients; there will be small lumps.

4. Add the apricots and pecans, stirring gently just to distribute them. Pour about 1/2 cup of batter into each of the 8 muffin cups. Bake about 17 minutes, until the tops are firm and starting to brown; a toothpick inserted in the center should come out clean.

5. Let the muffins cool for 5 minutes in the pan. Use a small knife to gently loosen them from the pan and lift them out. Serve warm.

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