from http://www.joythebaker.com/blog/archives/100

Ingredients

1	cup all-purpose flour
1	cup cornmeal, medium grind
1/4	cup sugar
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

Directions

1. Preheat oven to 400 degrees F.
   
   
2. On a stove top, in a skillet, melt 3/4 of a stick of butter over medium high heat. After the butter is melted, keep an eye on the pan, occasionally swirling the butter, until the crackling stops and the butter is a light amber color. This may take about 5 minutes. Measure about 1/4 cup of melted butter and set aside to cool slightly.
   
   
3. In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. Combine egg, sour cream, milk and honey. Stir until no lumps remain in the sour cream. Pour browned butter into the egg mixture and stir to incorporate.
   
   
4. Stir wet ingredients into dry until just moistened. Fold in blueberries and diced apricots.
   
   
5. Spoon batter into lined muffin tins and bake at for 15 minutes or until a skewer inserted into the center of the cake comes out clean.
   
   
6. Serve warm or at room temperature. These also freeze very well and defrost in the microwave after 15 seconds.
   
   

Categories

Berries, Breads, Breakfast, Brunch

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in saturated fat High in sugar