This recipe is adapted from Eat Good 4 Life's Cornmeal Cake Recipe. So I guess muffin Thursday turned out to be muffin Saturday (right before I had to go into work). I made the chocolate chunk cookies first and had an hour of time to kill so I busted these out. I usually like to put whole corn kernels in my corn muffins but I didn't have any cans lying around today. In the summer I like to use leftover fresh corn from the farm-stand.
I didn't have any honey so I used maple syrup instead, also I didn't have orange extract so I just left it out. My batter was reallllllly wet so I actually ended up putting in around 3/4 C of oats to soak up some of the liquid. I also added about 2 Tsp of crushed dried rosemary just for fun. And I changed the baking temp from 375 to 400 because muffins like it hot.
Ingredients:
1/2 cup olive oil (canola or vegetable oil will also work)
2 eggs
1/2 cup honey
1/8 cup sugar, plus 2-3 tablespoons to sprinkle the top of the cake
1/2 cup orange juice, plus 2-3 tablespoons
1 cup whole wheat pastry flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
Zest 1 orange
2 teaspoons orange extract (optional)
Preheat oven to 400 F degrees.
In a large bowl, whisk together oil, honey, eggs, sugar, extract and orange juice. In another bowl mix flour, cornmeal, baking powder, and orange zest and then combine with the wet ingredients. Then add the oats if you need to, the rosemary, or if you want- some corn, nuts, or craisins.
Pour batter into prepared muffin pan and sprinkle the top with remaining 2 tablespoons of sugar. I used a giant muffin pan to make larger muffins. They will cook around 20 mins, maybe 25. Mine came out a little dry because I wasn't paying attention!! I hate a dry muffin. I guess that's why god made butter and jam. These would be awesome toasted with some raspberry jam.
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