Orange Scented Cornmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup cornmeal1 1/2 cup whole wheat pastry flour2 Tbs. Date Sugar1 1/2 tsp baking powder1 tsp baking soda1/4 tsp salt1/2 cup plain low-fat yogurt1/2 cup low-fat milk1/2 cup orange juice1 egg, plus 1 egg whitejuice from 1 lemon1 tbs. Canola oil2 tsp lemon zest1 tsp almond extract1/3 cup dried currents
Preheat the oven to 350 degrees. Lightly spray a 12-cup muffin tin with non-stick cooking spray.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the remaining ingredients, except the currents. Add to the dry ingredients, and fold until just combined. Fold in the currents. Scoop 1/4 cup of the mixture into each muffin cup.
Bake on the center rack of the oven and bake for about 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Let cool for 5 minutes then gently loosen the muffins with a paring knife and transfer to a cooling rack. Serve warm, or store in an air tight container for four days.
12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DEBMC77.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the remaining ingredients, except the currents. Add to the dry ingredients, and fold until just combined. Fold in the currents. Scoop 1/4 cup of the mixture into each muffin cup.
Bake on the center rack of the oven and bake for about 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Let cool for 5 minutes then gently loosen the muffins with a paring knife and transfer to a cooling rack. Serve warm, or store in an air tight container for four days.
12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DEBMC77.
Nutritional Info Amount Per Serving
- Calories: 142.5
- Total Fat: 2.3 g
- Cholesterol: 18.8 mg
- Sodium: 239.9 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 1.4 g
- Protein: 4.4 g
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