Orange Raisin Corn Muffins Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| Yellow cornmeal | 2/3 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Corn kernels | 1 Cup (16 tbs) | |
| Golden Raisins | 1 Cup (16 tbs) | |
| Chopped pecans | 1/4 Cup (16 tbs), toasted | |
| Orange rind | 1 Tablespoon, grated | |
| Milk fat | 1/4 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Maple syrup | 3 Tablespoon | |
| 3 tablespoons stick margarine, melted | ||
| Egg whites | 2 | |
| Egg yolk | 1 | |
| Vegetable cooking spray | ||
Directions
Preheat oven to 400°.
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.
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.
Chef
