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Orange Corn Muffins

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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    1 dozen

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature, beaten
  • 1 cup 2% milk
  • 1/4 cup canola oil
  • 1 tablespoon grated orange zest

Directions

  • 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° until lightly browned, about 15 minutes. Cool for 5 minutes before removing to wire racks. Serve warm.
Nutrition Facts
1 muffin: 161 calories, 6g fat (1g saturated fat), 20mg cholesterol, 198mg sodium, 24g carbohydrate (7g sugars, 1g fiber), 3g protein.

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