Microwave Mascarpone Apricot Cornbread and My Weekend Trip to Portland
Sustaining the Powers
Sustaining the Powers
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Ingredients

  • 2 min
  • 8 min
  • 10 min
  • 2 min
  • 8 min
  • 10 min
  • 1 (8.5oz) box cornbread mix (I use Jiffy Corn Muffin Mix-see notes for other brands)
  • 1 egg
  • 1/3 cup milk
  • 3/4 cup dried apricots, finely diced
  • 1/2 cup mascarpone cheese
  • Combine above ingredients in a small bowl.
  • Thoroughly grease a 9in round or 8in x 8in microwave safe baking dish.
  • Invert a microwave safe plate inside the microwave.
  • Pour batter into the baking dish and place in microwave on top of the inverted plate.
  • Microwave on high for 8-9 minutes, or until cornbread is no longer sticky.
  • Serve immediately.

Instructions

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