Brown Butter Cornbread Muffins with Fresh Blueberries and Apricots
- 1 cup all-purpose flour
- 1 cup cornmeal, medium grind
- 1/4 cup sugar, or a heaping 1/3 cup for sweeter muffins
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup sour cream
- 1/3 cup milk
- 1/4 cup butter, melted until lightly brown
- 2 Tablespoons honey
- 1/3 cup blueberries
- 1/2 cup fresh apricots, diced
- This recipe is vegetarian
- Produce
- Apricots, fresh (1/2 cup)
- Blueberries (1/3 cup)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Cornmeal (1 cup)
- Honey (2 Tablespoons)
- Salt (1/2 teaspoon)
- Sugar (1/4 cup)
- Dairy
- Butter (1/4 cup)
- Milk (1/3 cup)
- Sour cream (1 cup)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on joythebaker.com
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Published June 11, 2008 (4 years ago).
5 people saved this recipe.
