Orange Corn Muffins
Orange Corn Muffins are a perfect breakfast treat for any occasion made with simple ingredients like cornmeal, flour, sugar, baking powder, salt, milk, oil, and orange peel. They are moist, fluffy, and have a slightly sweet and tangy flavor.
Orange Corn Muffins are a perfect breakfast treat for any occasion made with simple ingredients like cornmeal, flour, sugar, baking powder, salt, milk, oil, and orange peel. They are moist, fluffy, and have a slightly sweet and tangy flavor.
- Carbohydrate 22.850787485543 g
- Cholesterol 18.5988888883704 mg
- Fat 5.3580059370159 g
- Fiber 1.54582182436863 g
- Protein 4.39143939057038 g
- Saturated Fat 0.986642119588669 g
- Serving Size 1 1 (86g)
- Sodium 1730.15109018861 mg
- Sugar 21.3049656611743 g
- Trans Fat 0.307055915010804 g
- Calories 156 calories
Step-by-step
- 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.
- 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.
The ingredient list fails to mention that cornmeal lacks gluten and requires careful hydration to avoid a gritty texture. Without letting the batter rest for ten minutes before filling the tins, the dry cornmeal granules absorb moisture unevenly during baking, resulting in a sandy crumb. Using a standard twelve-cup aluminum muffin pan works best here because dark nonstick surfaces absorb radiant heat too quickly at high temperatures, causing the edges to over-brown before the center rises. Baking at 425 degrees Fahrenheit demands precision, and standard household ovens often run twenty degrees hot; verify the internal temperature with an oven thermometer to prevent premature crust setting. When mixing the wet and dry components, stop the moment the flour streaks disappear. Overmixing develops the gluten in the all-purpose flour, turning tender muffins into tough, rubbery handhelds. Fill the greased cups precisely two-thirds full using a standard two-inch spring-loaded ice cream scoop to ensure even baking times across all twelve portions. Pull the pan from the oven when the tops spring back lightly to the touch and the edges pull away from the metal by a millimeter, which usually happens around the fifteen-minute mark. Allow the baked goods to rest in the tin for exactly five minutes before transferring them to a wire cooling rack; leaving them longer traps steam inside the cups and softens the crisp exterior. For storage, keep leftovers in a sealed container at room temperature for up to two days, or wrap individual cooled muffins tightly in plastic wrap and freeze them for up to one month. Thaw frozen portions overnight at room temperature and refresh them in a 350-degree oven for five minutes to restore the crumb structure.
