Orange Corn Muffins
Yield
12 muffinsPrep
20 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
orange zest
grated |
|
Directions
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 moistened.
Fill greased muffin tins ⅔ full.
Bake at 425℉ (220℃) degrees for 13 to 15 minutes or until lightly brown.
Remove and serve warm.
