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Cornmeal Muffins
These cornmeal muffins have a pleasant crunch to their texture and a zesty flavor from lemon rind and orange juice added to the batter! Buttermilk doesn't hurt either, because it has a pleasant tartness and more nutrients with less fat than regular milk. . . . Stir the batter as little as possible to combine the ingredients and you will have a very tender muffin with a sweet, crunchy crust on the sides. Try spreading marmalade on these muffins, because it will harmonize nicely with the citrus ingredients.
 

1 cup yellow cornmeal

1 cup unbleached flour

3 tbls granulated sugar

1 tbls baking powder

1 tbls wheat germ

1 tbls lemon zest

Greased & floured muffin tin

tsp salt

1 egg

1/3 cup melted butter

1 cup buttermilk

cup orange juice

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Preheat oven to 400° F. Grease and flour 12 muffin cups.

Measure cornmeal, flour, sugar, baking powder, zest, wheat germ, and salt into a large mixing bowl. Mix thoroughly and make a well in the center.

In a medium bowl whisk egg, butter, buttermilk, and orange juice. Pour into well in the dry ingredients and stir sparingly.

Cornmeal Muffins warm from the oven ...

Spoon evenly into muffin cups. Use the Ice Cream Scoop Technique . . .

Bake in the center of preheated oven for 13 15 minutes or just until the muffins begin to turn golden brown around the edges. Remove and allow to cool for a few minutes before prying around the edges with a plastic knife. Turn out onto wire rack.

Serve warm with butter or jam.

Can be frozen or will keep for a week in the refrigerator.

Makes one dozen medium-sized muffins.

Lemon Zester & Zest
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