Orange Corn Muffins Recipe

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"THIS IS an old recipe that I decided to improve upon—I thought the topping was too sweet, so I just left it off. I also took out the pecans that the recipe called for. Sometime, I'll make lemon corn muffins by substituting lemon peel if I don't happen to have any oranges on hand."

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Orange Corn Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 12 Servings

20 15 35

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup vegetable oil
1 tablespoon grated orange peel

Directions

In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange peel. Stir into cornmeal mixture just until moistened.
Fill greased muffin cups two-thirds full. Bake at 425° for 15 minutes or until lightly brown. Cool for 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 161 calories, 6 g fat (1 g saturated fat), 20 mg cholesterol, 198 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Orange Corn Muffins in Reminisce May/June 1992, p33

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Orange Corn Muffins

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(1-1) of 1 reviews

Reviewed on Oct. 06, 2010 by MS LISA

A perfect muffin with a cup of tea or coffee. Very light and refreshing. I wouldn't change a thing about this recipe. The flavor is perfectly balanced. Thank you!