Rosemary Orange Corn Muffins 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.

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