Wednesday, August 25, 2010

Orange-Scented Cornbread Muffins

 Cornbread is often my quick go-to bread when I realize I have a hole in the meal that I am planning on making.  No time for a yeast bread, and I am really not a huge fan of quick sweet breads, like zucchini bread.  Cornbread is one of those foods that I like to make from scratch (does this even surprise you??!) and I don't keep any cornbread mixes in my pantry.  I had printed this particular recipe of the internet over a year ago, and it got lost in the abyss that is my recipe binder.  I was inspired to make it soon after coming across it when I was reorganizing said binder.  Though I didn't think that it tasted overly "orange," it did have a bit of a sweetness that is a bit different from basic cornbread.  I liked it and will definitely be making it again!

Orange-Scented Cornbread Muffins (but can also be made in a square pan!)
Inspired by Rachael Ray.  Recipe from Quaker Yellow Corn Meal box/cylinder.


1 1/4 cup flour
3/4 cup yellow corn meal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup canola oil
1 egg, beaten
zest of one orange and a small squeeze of the juice from the orange

Directions:

Preheat oven to 400 degrees.  Line muffin pan with papers, or grease a 8 or 9-inch pan.  Combine dry ingredients.  Stir in milk, oil, and egg, mixing just until dry ingredients are moistened.  Pour batter into prepared pan.  Bake 15 minutes for muffins, 20-25 minutes for square pan, or until light golden brown and pick inserted comes out clean.  Serve warm.

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