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Orange Raisin Corn Muffins Recipe
|All purpose flour||3⁄4 Cup (12 tbs)|
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Corn kernels||1 Cup (16 tbs) (About 2 Ears)|
|Golden raisins||1 Cup (16 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs), toasted|
|Grated orange rind||1 Tablespoon|
|2% milk||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Maple syrup||3 Tablespoon|
|Margarine stick||3 Tablespoon, melted|
|Vegetable cooking spray||1 Tablespoon|
Serving size: Complete recipe
Calories 2745 Calories from Fat 747
% Daily Value*
Total Fat 84 g128.7%
Saturated Fat 13.5 g67.7%
Trans Fat 0 g
Cholesterol 190 mg
Sodium 2435.8 mg101.5%
Total Carbohydrates 455 g151.6%
Dietary Fiber 51 g204.1%
Sugars 132.3 g
Protein 56 g112.1%
Vitamin A 43.4% Vitamin C 96.4%
Calcium 87.6% Iron 77.6%
*Based on a 2000 Calorie diet
Combine first 7 ingredients in a medium bowl; stir well.
Stir in corn, raisins, pecans, and orange rind; make a well in center of mixture.
Combine milk and next 5 ingredients; stir well with a whisk.
Add to flour mixture, stirring just until moist.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pan immediately; let cool on a wire rack.