Mini Corn Muffins with Currants

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.