Side Dish

Buttermilk Corn Muffins with Orange is for Side Dish.

Buttermilk Corn Muffins with Orange takes several minutes to prepare.

Buttermilk Corn Muffins with Orange takes several minutes to cook.

Buttermilk Corn Muffins with Orange makes 12 servings.

The ingredients for Buttermilk Corn Muffins with Orange are:

1 1/2 cups all-purpose flour
1 cup cornmeal
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
Good pinch of coarse (kosher) salt
Grated zest of 1 orange
2 large eggs
1 1/2 cups buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup canola or other vegetable oil
1 teaspoon vanilla extract

Here is how you make Buttermilk Corn Muffins with Orange:

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 over-mix. 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. Number of Servings: 12Recipe submitted by SparkPeople user MSWITTIR.

The nutritional information for Buttermilk Corn Muffins with Orange is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 227.3

• Total Fat: 10.1 g
• Cholesterol: 45.8 mg
• Sodium: 221.4 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 1.2 g
• Protein: 4.6 g