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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 |
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¼ tsp salt 1 egg 1/3 cup melted butter 1 cup buttermilk ¼ 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. |
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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. |
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