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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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THIS IS an old recipe that I decided to improve uponI 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. Ingredients:
1 cup yellow cornmeal |
1 cup king arthur unbleached all-purpose flour |
1/3 cup sugar |
4 teaspoons baking powder |
1/4 teaspoon salt |
1 egg, beaten |
1 cup milk |
1/4 cup vegetable oil |
1 tablespoon grated orange peel |
Directions:
1. 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.
2. 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. Yield: 1 dozen.
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