Info
- Course: Side Dish, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
Can be made ahead of time.
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Buttermilk Corn Muffins with Orange
Cookbook
During the brief interlude in which we served breakfast at Chanterelle, these pleasant-tasting, not-too-sweet muffins were part of the bread-basket assortment for each table. Orange zest complements the flavor of the cornmeal, and buttermilk ensures a tender crumb. The secret to great muffins is to avoid overmixing the wet and dry ingredients; they should be stirred, gently, until just combined.
Yield : MAKES 12 MUFFINS
Ingredients
- 1½ cups all-purpose flour
- 1 cup cornmeal
- ½ cup sugar
- 2½ teaspoons baking powder
- 1 teaspoon baking soda
- Good pinch of coarse (kosher) salt
- Grated zest of 1 orange
- 2 large eggs
- 1½ cups buttermilk
- 4 tablespoons (½ stick) unsalted butter, melted and cooled
- ¼ cup canola or other vegetable oil
- 1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350°F. Lightly butter a 12-cup muffin tin.
2. Combine the flour, cornmeal, sugar, baking powder, baking soda, salt, and orange zest in a large bowl and whisk thoroughly to mix.
3. Using the whisk, beat the eggs in a medium-size bowl, then add the buttermilk, melted butter, oil, and vanilla and whisk well to blend. Pour the mixture into the flour mixture and whisk just until the dry ingredients are moistened; do not overmix.
4. Spoon the batter into the prepared muffin cups, filling each almost to the top. Bake until risen and very lightly browned, 15 to 20 minutes; a toothpick inserted into the center of a muffin will come out clean.
5. Serve warm or at room temperature.
© 2000 David Waltuck and Melicia Phillips
Nutritional Information
Nutrients per serving
Nutritional information is for 1 muffin.
239 kcal
10 % daily value
3 % daily value
2 % daily value
119 mg
22 mg
5 g
10 g
2 g
32 g
47 mg
276 mg
3 g
10 g
8 % daily value
