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Orange Corn Muffins

4.8 | 4 Reviews
Total Time:Prep: 20 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Hope Huggins, Santa Cruz, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

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

TEST KITCHEN APPROVED

Orange Corn Muffins

4.8 | 4 Reviews Add your review
Yield:1 dozen
Prep:20 min
Cook:15 min
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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
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Directions

  1. 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.
  2. 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

1 muffin: 161 calories, 6g fat (1g saturated fat), 20mg cholesterol, 198mg sodium, 24g carbohydrate (7g sugars, 1g fiber), 3g protein.
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