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Prep 30min
Total60min
Ingredients17
Servings6
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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
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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.
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