Orange Raisin Corn Muffins
|All purpose flour||3⁄4 Cup (12 tbs)|
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Corn kernels||1 Cup (16 tbs) (About 2 Ears)|
|Golden raisins||1 Cup (16 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs), toasted|
|Grated orange rind||1 Tablespoon|
|2% milk||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Maple syrup||3 Tablespoon|
|Margarine stick||3 Tablespoon, melted|
|Vegetable cooking spray||1 Tablespoon|
Preheat oven to 400°.
Combine first 7 ingredients in a medium bowl; stir well.
Stir in corn, raisins, pecans, and orange rind; make a well in center of mixture.
Combine milk and next 5 ingredients; stir well with a whisk.
Add to flour mixture, stirring just until moist.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pan immediately; let cool on a wire rack.