Orange Scented Cornmeal Muffins

Orange Scented Cornmeal Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Orange Scented Cornmeal Muffins calories by ingredient
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Introduction

Cornmeal muffins are slightly sweetened with orange juice and currents. I use currents because I like their mild taste and size more than raisins, which you can certainly use instead. Date sugar can be found in the health food baking section, or at any natural grocery stores. It's a great addition to an egg-white omelet breakfast, or enjoy as a mid-day snack with a cup of tea. Cornmeal muffins are slightly sweetened with orange juice and currents. I use currents because I like their mild taste and size more than raisins, which you can certainly use instead. Date sugar can be found in the health food baking section, or at any natural grocery stores. It's a great addition to an egg-white omelet breakfast, or enjoy as a mid-day snack with a cup of tea.
Number of Servings: 12

Ingredients

    1 cup cornmeal
    1 1/2 cup whole wheat pastry flour
    2 Tbs. Date Sugar
    1 1/2 tsp baking powder
    1 tsp baking soda
    1/4 tsp salt
    1/2 cup plain low-fat yogurt
    1/2 cup low-fat milk
    1/2 cup orange juice
    1 egg, plus 1 egg white
    juice from 1 lemon
    1 tbs. Canola oil
    2 tsp lemon zest
    1 tsp almond extract
    1/3 cup dried currents


Directions

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.

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