2/3 cup yellow cornmeal 1 1/3 cups flour 1/3 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup dried apricots, chopped 1 tablespoon minced fresh rosemary 1 egg 1 1/4 cups buttermilk 3 tablespoons butter, melted Dried cranberries for garnish Rosemary sprigs for garnish

Step 1 Heat the oven to 400 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Stir in apricots and rosemary.

Step 2 In a small bowl, lightly beat the egg, then stir in the buttermilk. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and stir just until combined.

Step 3Spoon the mixture into a lightly buttered 12-cup muffin pan. Top each muffin with a dried cranberry and a small sprig of rosemary. Bake the muffins until lightly browned, 20 to 23 minutes. Remove them from the oven. Run a small spatula around the muffins to loosen and cool them on a wire rack.

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