Wednesday, August 25, 2010
Orange-Scented Cornbread Muffins
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
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.