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Mini Corn Muffins with Currants

Yield 12 servings (serving size: 2 muffins)
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

Nutrition Information

  • calories 148
  • caloriesfromfat 15 %
  • fat 2.5 g
  • satfat 1.3 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 5.1 g
  • carbohydrate 26.1 g
  • fiber 0.9 g
  • cholesterol 42 mg
  • iron 1.1 mg
  • sodium 306 mg
  • calcium 134 mg

How to Make It

  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.