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.
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
How to Make It
Preheat oven to 350°.
Place currants and 1/2 cup hot water in a bowl. Cover and let stand 20 minutes or until soft. Drain currants.
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.
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.