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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup milk
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 cup yellow cornmeal
- 1 egg beaten
- 1 tablespoon grated orange peel
- Carbohydrate 22.850787485543 g
- Cholesterol 18.5988888883704 mg
- Fat 5.3580059370159 g
- Fiber 1.54582182436863 g
- Protein 4.39143939057038 g
- Saturated Fat 0.986642119588669 g
- Serving Size 1 1 (86g)
- Sodium 1730.15109018861 mg
- Sugar 21.3049656611743 g
- Trans Fat 0.307055915010804 g
- Calories 156 calories
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.
