Orange-Infused Corn Muffins

Food And Prop Styling By Renee Muller | Photography By Chavie Feldman

ORANGE-INFUSED CORN MUFFINS

Being that healthful muffins are a big part of my business, I’m always experimenting with new flavors. After I created these, I handed them out to friends and family, and everyone loved the texture, taste, and the unexpected surprise of the apricots inside. These muffins have yogurt, milk, and calcium-enriched orange juice. Triple whammy!

YIELDS 15 MUFFINS

• 2 cups whole wheat pastry flour

• 1 cup yellow cornmeal

• 1½  tsp baking powder

• 1 tsp baking soda

• ½  tsp salt

• ½  cup white sugar, plus about 3 Tbsp for topping

• ¼ cup brown sugar

• scant ½ cup dried apricots, chopped finely (about 7 pieces)

• ⅓ cup calcium-fortified orange juice

• 2 eggs

• ¼ cup oil

• ¼ cup applesauce

• ⅔ cup yogurt (see note)

• ¼ cup milk

• zest of 1 orange, divided

• 3 endives (I like to use both green and purple)

Preheat oven to 400°F (200°C). Line muffin tins with greased liners. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugars.

Place apricots in a small microwaveable bowl and add orange juice. Microwave for 1½ minutes. Remove from microwave,