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Orange Corn Muffins

 Orange Corn Muffins
"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."
12 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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.