Sunday, May 17, 2015

Corn Muffins with Orange Zest, dipped in Orange Butter

How could there possibly be a new recipe, a different recipe, a better recipe for a Corn Muffin?
It's like my collection of Corn Casseroles, the possibilities are endless. Dipping the Muffins in Orange Butter just takes these to a level of decadence!
Here's my latest Corn Muffin recipe.

Corn Muffins with Orange Zest, dipped in Orange Butter:

Here's what you'll need:
Preheat the oven to 400 degrees
1 - Muffin Tin sprayed well with a non stick vegetable spray. I use my Pan Release Mix, it guarantees perfect release every time. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

3 C Cornbread Mix
2 Eggs
3/4 C Sugar
1/2 C Buttermilk
8 TBS Butter, melted
The Zest of 1 Orange
1 C Cooked Corn, drained

In a large bowl with an electric hand mixer:
Whip the Sugar into the Eggs and beat until well mixed.

Fold in, by hand:
Sour Cream
Mix well.

Fold in:
Orange Zest

Fill each cup of the pan with enough batter to come just under the top.
Bake 15  - 20 minutes. The tops should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Remove the Muffins, Dip the tops in the Orange Butter.
Transfer to a serving platter.

Orange Butter:

The Juice of 1 Navel Orange.
8 TBS of Butter, melted
1/2 C Granulated Sugar
Mix well until completely incorporated.
Do not refrigerate. (you can refrigerate any left over but the muffins are dipped in this butter)
Set aside until the Muffins are baked.

Peace in the Kitchen!

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