Blue Corn, Apricot, and Cream Cheese Muffins with Sweet Orange and Cilantro Garnish

1/2 c. organic blue corn meal
3-4 T. brown rice flour
1 t. baking powder
1 t. baking soda
1 t. sea salt
2 eggs
1/4 c. water
1 sprinkle cloves
1 t. cinnamon

1/4 c. non-dairy cream cheese or light cream cheese
4 T. unsweetened apricot jam
2 medium oranges, peeled and chopped
3-5 sprigs of fresh cilantro, chopped
1 handful walnuts
1 T. natural brown sugar (optional)

Mix corn meal, baking powder, baking soda, salt, salt, and brown rice flour in a large bowl. Add water and eggs and mix thoroughly. Spray muffin tin with nonstick spray and spoon in a tiny amount of dough into each tin, pressing dough down to form crust. Spoon in a dab of softened (room temperature) cream cheese and apricot jam. Finish off each muffin by spooning on more dough and pressing dough to cover cheese and jam.

Bake at 400 degrees for 10-12 minutes. Serve hot with fresh orange and cilantro garnish. You may add brown sugar or honey as part of the garnish since the muffins themselves are not sweet.

Yield: 6 muffins

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