orange corn muffins

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Servs: 12  Prep: 20m  Cook: 15m  

"'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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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

Instructions

1. 1. In a mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange peel. Add to cornmeal mixture, stirring just until ingredients are combine. Fill greased muffin tins 2/3 full. Bake at 425 degrees F for about 15 minutes or until lightly brown. Remove from the tins and serve warm.

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