Bake-Off® Contest 45, 2012
Sioux Falls, South Dakota

Orange Marmalade Cornmeal Muffins

Good morning! Get a triple hit of orange in sweet homemade muffins and a special orange butter.

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  • prep time 30 min
  • total time 60 min
  • ingredients 17
  • servings 6
 

Ingredients

Muffins

1/2
cup butter, softened
1/2
cup sweet orange marmalade
1
egg
1
tablespoon grated orange peel
1/2
teaspoon pure orange extract
1/8
teaspoon kosher (coarse) salt
1/3
cup yellow cornmeal
2
teaspoons baking powder
2/3
cup orange juice
1 1/4
cups Pillsbury BEST® All Purpose Flour

Candied Orange Peel

Peel from 1 large orange
3
tablespoons granulated sugar
1/4
cup water

Glaze

3/4
cup powdered sugar
2
tablespoons orange juice

Orange Butter

6
tablespoons butter, softened
1/4
cup sweet orange marmalade

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 6 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. In large bowl, beat 1/2 cup butter and 1/2 cup orange marmalade until blended. Stir in egg, 1 tablespoon orange peel, orange extract and salt until well blended. Add cornmeal and baking powder; mix well. Alternately add 2/3 cup orange juice and flour, stirring just until moistened. Spoon rounded 1/3 cup batter into each muffin cup.
  • 2 Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool in cups 15 minutes. Remove from cups to cooling rack.
  • 3 Meanwhile, to make candied orange peel, using vegetable peeler, cut 1/2-inch-wide strips of peel from orange. Using knife, cut orange peel into fine strips. In 1-quart saucepan, bring granulated sugar, orange peel strips and water to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. With slotted spoon, remove peel from syrup. Cool on waxed paper.
  • 4 In small bowl, combine glaze ingredients; mix well. Set aside. In another small bowl, beat together orange butter ingredients until light and fluffy. Set aside.
  • 5 Drizzle glaze over tops of muffins. Garnish each with candied orange peel. Serve with orange butter.
  • 1 Heat oven to 350°F. Spray 6 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. In large bowl, beat 1/2 cup butter and 1/2 cup orange marmalade until blended. Stir in egg, 1 tablespoon orange peel, orange extract and salt until well blended. Add cornmeal and baking powder; mix well. Alternately add 2/3 cup orange juice and flour, stirring just until moistened. Spoon rounded 1/3 cup batter into each muffin cup.
  • 2 Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool in cups 15 minutes. Remove from cups to cooling rack.
  • 3 Meanwhile, to make candied orange peel, using vegetable peeler, cut 1/2-inch-wide strips of peel from orange. Using knife, cut orange peel into fine strips. In 1-quart saucepan, bring granulated sugar, orange peel strips and water to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. With slotted spoon, remove peel from syrup. Cool on waxed paper.
  • 4 In small bowl, combine glaze ingredients; mix well. Set aside. In another small bowl, beat together orange butter ingredients until light and fluffy. Set aside.
  • 5 Drizzle glaze over tops of muffins. Garnish each with candied orange peel. Serve with orange butter.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
12g,
12%
Trans Fat
1g
1%
),
Cholesterol
85mg
85%;
Sodium
370mg
370%;
Total Carbohydrate
81g
81%
(Dietary Fiber
2g
2%
  Sugars
44g
44%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
15%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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