Orange Marmalade Cornmeal Muffins

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

–

Save & Share

Servings 6

false

( 6 ) Ratings

6 Ratings

5 Stars 10%

4 Stars 10%

3 Stars 10%

2 Stars

1 Stars 30%

Member Reviews ( 2 )

f82fb2e9-4efc-4069-8dc1-673c00f987b6

Bake-Off® Contest 45, 2012

Paula Mahagnoul

Sioux Falls, South Dakota

ingredients 17
Prep Time 30 min
Total Time 60 min

Ingredients

Muffins

1/2: cup LAND O LAKES® Butter, softened

1/2: cup Smucker’s® Sweet Orange Marmalade

1: LAND O LAKES® Egg

1: tablespoon grated orange peel

1/2: teaspoon McCormick® 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 LAND O LAKES® Butter, softened

1/4: cup Smucker’s® Sweet Orange Marmalade

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

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.

Review & Comments

Write a Review

pbm0463

report Posted Jan. 18, 2012 9:46 AM

These are delicious! I had one for breakfast this morning and I was impressed. Way to go!

Ziffer

report Posted Jan. 14, 2012 10:33 AM

I have not made these yet but they are very similar to a recipe that I have made for years. This sounds DEE-LISH! I can't wait to make them - if they are as good as they sound, this will definitely replace my old time favorite recipe. Yummy!