Monday, January 11, 2010

Honey-Clementine Corn Muffins


Clementines are in season. You can find them at your local grocery store in a wood carton containing about 50 of these little orange delights. The ones I had are called Cuties with some punny little stickers on them. So the next few recipes that I'll be posting will be clementine-derived. So if anyone is fighting about of scurvy, these recipes should make you right as rain.

Muffin Sandwich

Honey-Orange Corn Muffins
Unknown Source

Cooking spray
1 cup cornmeal
1 cup flour
3 tbsp baking powder
1/2 tsp salt
1 large egg
1/4 cup honey
3/4 cup clementine juice (orange works too)
3/4 cup vegetable oil

Grease and flour a 12-cup muffin tin. Pre-heat oven to 400 degrees. In a large bowl, combine cornmeal, flour, baking powder, and salt, mixing well; set aside. In a medium bowl, beat egg, then mix in honey, juice, and oil. Add liquid mixture to the dry mixture. Stir until all the flour is wet, but avoid overmixing. Fill muffin cups approximately 3/4 full. Bake 15-20 minutes or until edges are golden and a toothpick inserted into the center comes out clean. Allow to cool completely in pan, then remove.

Corn Muffin Duo

These corn muffins came out very moist. One problem that can happen with cornmeal is that it can make dry baked goods. We've all had experiences eating cornbread or a corn muffin where we have to down a liter of water afterwards because the bread was a veritable desert. The honey comes through very subtly, but the orange flavor was not there at all. If I made these again, I would add some zest for that little extra punch of flavor.

Honey-Clementine Corn Muffins

Muffins are usually an excellent excuse to have cake for breakfast. But these corn muffins do not feel as decadent or indulgent. They could feasibly be part of a balanced breakfast. Add a little butter and/or some orange marmalade and you're set for a good day.

1 comment:

Bob said...

They sound wicked good. I'll have to give them a short, moist orangey cornbread is right up my alley.