Corn And Apricot Muffins With Orange Essence Food

ORANGE CORN MUFFINS

Orange Corn Muffins image

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

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

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

Steps:

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 : Calories 161 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 198mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE MUFFINS WITH APRICOTS & CRANBERRIES

Orange Muffins With Apricots & Cranberries image

A lo-fat muffin that tastes great. This is a "heavy" muffin - not light & fluffy, but tasty. To reduce fat & cholesterol I replaced the butter with Smart Balance regular (not light) spread and used 2 egg whites.

Provided by Chef Zephyr

Categories Quick Breads

Time 38m

Yield 12-16 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup flour
3/4 cup whole wheat flour
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter or 4 tablespoons Smart Balance butter spread
1/2 cup sugar
2/3 cup orange juice
1 eggs or 2 egg whites
1 cup dried sweetened cranberries
1 cup chopped dried apricot halves

Steps:

Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
Add butter until mixture is crumbly.
Stir in the sugar.
In a separate bowl, combine orange juice & egg.
Add to flour mixture just until blended. Dough will be stiff.
Add cranberries and apricots.
Fill muffin cups 3/4 full.
Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
Cool 5 minutes & then remove from pan & completely cool on rack.

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