Instructions: Stir together cornmeal, flour, sugar, baking powder and salt in mixing bowl. Stir in apricots and rosemary. Combine buttermilk and egg substitute in small bowl. Make a well in center of flour mixture and pour buttermilk mixture and butter into well. Stir just until ingredients are combined.

Spoon into lightly greased miniature muffin pans. Top each muffin with 1 dried cranberry and a piece of rosemary. Bake at 400 degrees until lightly browned, 15 to 20 minutes. Turn out of pans to cool.

This recipe yields 28 miniature muffins.

NOTES :

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