Orange Marmalade Cornmeal Muffins

(8)
  4 reviews
  • 30 min prep time
  • 60 min total time
  • 17 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 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. 5 Drizzle glaze over tops of muffins. Garnish each with candied orange peel. Serve with orange butter.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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