This is an old recipe that I decided to improve upon—and I like this version so much better! Sometimes, I'll make lemon corn muffins by substituting lemon peel if I don't happen to have any oranges on hand. —Hope Huggins, Santa Cruz, California
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- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 cup 2% milk
- 1/4 cup canola oil
- 1 tablespoon grated orange zest
- In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange zest. 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.
Originally published as Orange Corn Muffins in Reminisce
May/June 1992, p33
Reviews forOrange Corn Muffins
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MY REVIEW
Reviewed Feb. 3, 2018
"These were excellent. My grandmother used to make orange corn muffins so I was looking for a similar recipe. I did change it a little I used half a cup of orange juice and half a cup of milk. It really helps boost the orange flavor. ??"
MY REVIEW
Reviewed Feb. 21, 2016
"I don't own muffin tins so I made an 8x8 pan of cornbread. It baked 5 extra minutes. Yum! It has a very subtle orange taste. Maybe next time I'd add a bit more zest. I love the fact that the cornbread isn't too sweet."
MY REVIEW
Reviewed Oct. 6, 2010
"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!"
