Buttermilk Corn Muffins with Orange

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Nutritional Info
  • 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

View full nutritional breakdown of Buttermilk Corn Muffins with Orange calories by ingredient
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From Fresh Direct's recipe database, excerpted from Staff Meals from Chanterelle From Fresh Direct's recipe database, excerpted from Staff Meals from Chanterelle
Number of Servings: 12


    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


1. Preheat the oven to 350F. 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: 12

Recipe submitted by SparkPeople user MSWITTIR.

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