Rosemary Orange Corn Muffins Recipes

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ORANGE RAISIN CORN MUFFINS



Orange Raisin Corn Muffins image

Make and share this Orange Raisin Corn Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 33m

Yield 12 serving(s)

Number Of Ingredients 18

3/4 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1 cup fresh corn kernels
1 cup golden raisin
1/4 cup chopped pecans, toasted
1 tablespoon grated orange rind
1/4 cup 2% low-fat milk
1/4 cup fresh orange juice
3 tablespoons maple syrup
3 tablespoons margarine, melted
2 egg whites
1 egg yolk
cooking spray

Steps:

  • Preheat oven to 400º.
  • Combine first 7 ingredients in a medium bowl; stir well.
  • Stir in corn, raisins, pecans, and orange rind.
  • Combine milk and next 5 ingredients and stir well.
  • Add to flour mixture, stirring just until moist.
  • Divide batter evenly among 12 muffin cups coated with cooking spray.
  • Bake at 400º for 18 minutes or until muffins spring back when touched lightly in center.
  • Remove muffins from pan immediately; let cool on a wire rack.

Nutrition Facts : Calories 168.1, Fat 5.5, SaturatedFat 0.9, Cholesterol 16.1, Sodium 220, Carbohydrate 28.2, Fiber 1.9, Sugar 11.5, Protein 3.5

ORANGE CORN MUFFINS



Orange Corn Muffins image

Homemade corn muffins are so much better than from a mix! These are especially good with homemade chili. They are sweet and orangey.

Provided by dicentra

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup flour
1/3 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup oil
1 teaspoon orange rind

Steps:

  • In a mixing bowl, combine all of the dry ingredients except the orange peel.
  • In another bowl, combine all remaining ingredients.
  • Add to cornmeal mixture, stirring until all the ingredients are combined.
  • Fill greased and floured or lined muffin tins 2/3 full.
  • Bake at 425 for 15 minutes.

Nutrition Facts : Calories 156.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 20.5, Sodium 189, Carbohydrate 22.7, Fiber 1, Sugar 5.7, Protein 3.1

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