Tag Archives: Corn muffins

Orange Almond Mini Muffins (Gluten-Free)

Orange Almond Mini-Muffins (Gluten-Free)
Orange Almond Mini-Muffins (Gluten-Free)

Makes about 36 muffins

Ingredients

Dry ingredients:

  • 1/2 cup coconut flour
  • 1/4 cup whole raw almonds, ground to a meal
  • 1/2 cup medium grind cornmeal
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • Zest of 1/2 orange
  • 1 teaspoon sugar

Wet ingredients:

  • 3/4 cup (180 ml) buttermilk
  • 4 large eggs
  • 1/2 cup (120 ml) Fresh Blood Orange or D’Luscious Lemon Olive Oil, or extra virgin olive oil
  • 3 Tablespoons fresh orange juice
  • Optional – 1 -2 Tablespoons candied orange peel, broken up and soaked in orange juice

Preparation (Chef's hat)Preparation

1 – Preheat oven to 350˚F (180˚C). Line three 12-cup mini muffin tins with mini paper cups, OR, if non-stick baking tins, spray each cup well with coconut oil.

2 – If using candied orange peel, break it up and let it soak in the orange juice.

3 – In a large bowl, whisk together the dry ingredients thoroughly.

4 – In a medium bowl, whisk together the wet ingredients.

5 – Stir in the wet ingredients to the dry, just until mixed.

6 – Using a 1-Tablespoon scoop, filled level, or two tablespoons, fill each cup, taking care to wipe away any drips from around the cups.

7 – Bake at 350˚F (180˚C) for 15 – 17 minutes (or until just firm), rotating tins within the oven racks halfway through baking.

8 – Remove from oven and let cool in tins for 5 minutes. Serve warm or cool.

Questions? Contact barbara@CulinaryOracle.com

©2016 Barbara Newton-Holmes

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Sweet and Tart – Parmesan, Lemon, and Rosemary Mini Muffins

“Be yourself; everyone else is already taken.” Oscar Wilde

Parmesan, Lemon, and Rosemary Mini Corn Muffins
Parmesan, Lemon, and Rosemary Mini Corn Muffins

Yes, it certainly is citrus season…

…and Mark and Emily are so sweet and generous with the lemons and limes and pomelos and oranges they bring back from Palm Springs, I could feel perfectly justified in buying the Sweet and Tart cookbook I found while shopping for the White Elephant gift exchange on Christmas Eve. I mean, it was downright prudent to have such a book, a necessity for living in Southern California, right?

Sweet and Tart Cookbook
Sweet and Tart Cookbook

Besides, it turned out to have exactly the recipe I was looking to make for Christmas Eve — savory mini corn muffins with lemon zest and rosemary and Parmesan. I had searched the Web for a recipe, and hadn’t found quite the right one. I thought I was going to have to make one up, but here it was, on page 149 of this pretty book.

Since I still can’t find the recipe online, here’s a picture of the recipe page — but I recommend the book. Those little savories were delicious, and are now long gone.

Mini Corn Muffin, Tasted
Mini Corn Muffin, Tasted

Sure wish I had one now, just out of the oven, to munch on with another cup of tea on this sunny New Year’s Day.

Have a wonderful New Year!!!

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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