Mini Corn Muffins with Currants

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.

Yield: 12 servings (serving size: 2 muffins)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 15%
  • Fat: 2.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.1g
  • Carbohydrate: 26.1g
  • Fiber: 0.9g
  • Cholesterol: 42mg
  • Iron: 1.1mg
  • Sodium: 306mg
  • Calcium: 134mg

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

Preparation

  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.
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