Cranberry-Apricot Muffins

Very good. Not much else to say.

Cranberry Muffins

1/2 cup whole-wheat flour
1/2 cup white flour
1 egg
2 tsp bourbon
1 tsp baking powder
1/3 tsp salt
3/8 cup sugar
1/6 cup vegetable oil
1/4 cup skim milk
scant 1/2 cup chopped frozen cranberries
4-5 dried apricots, chopped

Preheat oven to 400 degrees.

Combine all dry ingredients except fruit in a large bowl. Add the wet ingredients and stir until nearly but not quite smooth. Fold in the cranberries and apricots.

Spoon into a paper-lined muffin tin. Bake 20 minutes.

Makes 6.

Onion-Poppyseed Muffins

During finals, the onion-poppyseed combination just wouldn't leave my mind. I had been thinking an onion-poppyseed quick bread, but today I needed something to bring along for a long car ride, so it's in the form of muffins instead.

Onion-Poppyseed Muffins

3/4 cup diced onion
3 tbsp olive oil plus a little more to cook the onion
1 1/2 cups all-purpose flour
3 tsp baking powder
2 tbsp cornmeal
4 oz. crumbled feta cheese (or substitute Cheddar)
1 egg plus 1 egg white
1/2 cup skim milk
1/2 tsp black pepper
2 tbsp poppyseeds
1 tsp dried rosemary

Preheat oven to 400 degrees. Line muffin tin with paper cups.

Saute the onion in a little oil about 10 minutes, until lightly colored. Take off heat and reserve. In a large bowl, mix together flour, baking powder, and cornmeal. Add 3 tbsp olive oil and stir to combine. Stir in the feta, poppy seeds, rosemary, and pepper. In a separate container, beat together the egg, egg white, and milk. Mix the egg/milk mixture gently into the dry ingredients. Gently mix in the onions and stir just until combined. Spoon mixture into muffin tins and bake 20-25 minutes. Let cool at least slightly before attempting to remove from muffin papers.

Make 12 muffins.