Tag Archives: cornmeal

Try It Out Tuesdays: Orange Cornmeal Muffins

Hello everyone!

I just finished baking these muffins about 20 minutes ago. I’m glad they turned out better than the ones I made over the weekend. I tried one and then my mom tried one. We both liked the fact that they were so soft and oh-so-moist. The weekend muffins (total failure!) were not as soft or as moist as today’s muffins. I tweaked a few things here and there, and tried out today’s version.

I’m content with the muffins but I am still not as happy as I should be. I think the culprit are the oranges. The oranges really have NO flavour. We’re pretty lucky to have oranges in the middle of winter, but, are yummy oranges too much to ask for? I’m sure the oranges were picked too early to be tasty, yet early enough to make the voyage from Chile to Canada and still be eatable. I’m sure these muffins would taste A LOT better had I made them in the summer (I believe the oranges then found at grocery stores come from Canada and from our neighbours to the South).

orange cornmeal muffins

 

The recipe makes 12 muffins.

Muffins

  • 1-1/2 cup spelt flour
  • 1/2 cup cornmeal
  • 1/4 cup quinoa flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup canola oil
  • 1/4 cup melted butter (non-dairy, or use margarine instead)
  • 1/2 cup orange juice (I used 1/4 cup freshly squeezed orange juice and 1/4 cup store bought orange juice)
  • 1 tsp vanilla extract
  • zest of 1 orange (reserve 1/2 tsp for glaze)
  • 3/4 cup anise water + 1 to 2 tbsp for glaze
  • handful of coconut flakes (about 1/4 cup)
  1. Preheat oven to 375 F and grease muffin pan.
  2. Mix dry ingredients in large bowl (flours, cornmeal, baking powder, baking soda, salt).
  3. Whisk together wet ingredients in smaller bowl (oil, melted butter, orange juice, vanilla extract, anise water).
  4. Add orange zest and coconut flakes to wet ingredients.
  5. Incorporate wet ingredients to dry ingredients. Mix well.
  6. Scoop out mixture into prepared muffin pan. Fill up to 3/4 full.
  7. Bake for 12 to 15 minutes or until toothpick inserted in the middle of centre muffin comes out clean.

Glaze

  • 3/4 cup icing sugar
  • pinch of salt
  • 1 tsp freshly squeezed orange juice
  • 1/2 tsp orange zest
  • 1 to 2 tbsp anise water
  1. Add icing sugar, salt and zest to small bowl.
  2. Whisk in orange juice and 1/2 tbsp anise water .
  3. Add anise water slowly until desired consistency is achieved.

glazed muffins

 

My glaze is quite runny. I wanted it to cover the muffins slightly. I’m not a fan of a layer of glaze on top of my pastries. Mainly because I find it makes the pastry WAY too sweet, but also because I have extremely sensitive teeth and glaze makes my teeth vibrate. Sad, I know.

*Notes*

If using ONLY freshly squeezed orange juice, then you might need to add a bit of sugar to the muffins. I would say about 1/2 cup if making glaze or 3/4 cup without glaze.

If you’re not a fan of quinoa flour, then don’t use it; you wont love the muffins. I would say substitute it with another kind of flour – spelt would be fine.  If you are a fan of quinoa, then you wont mind the taste. I don’t 🙂 Actually, I think the coconut flakes and the grittiness of the cornmeal really make this recipe a lot better.

I can’t wait to have these muffins for breakfast tomorrow. Pastries taste a lot better when had with a cup of coffee. Yum!

Thanks so much for stopping by and take care!

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Try It Out Tuesdays: Vegan Orange Cornmeal Muffins

Have I mentioned how much I LOVE muffins?! Well…I do!

IMG_20130917_190424

 

This recipe is a keeper. I will definitely be making these muffins again. I really really like how they turned out. I found the recipe at http://veganjoy.blogspot.ca. She has LOTS of awesome recipes on her site. I spent a good chunk of the afternoon writing down recipes I want to try. The muffins are based on the Italian Cornmeal Cake . I followed the ingredients plus added 1/2 tbsp of orange zest. I wanted something with a mild orange flavour. I’ve copied down the ingredients and directions below. Makes 12 muffins.

 

  • 1 1/4 cups vanilla soy milk
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 1 tbsp + 1 tsp vinegar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/2 cup yellow cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tbsp orange zest

 

  1. Heat oven to 350 F. Oil a muffin pan and set aside.
  2. In a medium bowl combine milk, sugar, oil, vinegar, vanilla and orange zest.
  3. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and sea salt. Pour in the liquid mixture, and gently whisk until combined and nearly free of lumps.
  4. Pour in muffin cups and bake for 15 minutes.
  5. Enjoy with a delicious cup of coffee!

 

It’s a great recipe. Try it out, if you love it, then check out all the other recipes in Joy’s blog.

 

Thanks for stopping by!

 


 

Try it out Tuesdays: Cornmeal Muffins

hello world!

I have an older brother whom I love very much. Just last week, my brother asked me to make cornmeal muffins. I was of course thrilled! My brother rarely ever eats anything I make let alone request for a specific meal. So yesterday, I headed to the grocery store, picked up a bag of yellow cornmeal, came home and got to work.

Now, I’ve never made anything with cornmeal before so this was totally experimental (I still didn’t have my mouse). I put a whole bunch of possible ingredients on the counter and started mixing things up. I think they turned out ok. They could have been a whole lot better but I was careless – fell asleep a couple of times during the process and was making two different batches at the same time! I made a banana batch and a sweet potato batch. The amounts below are for one batch only or 12 small-ish muffins.

Banana Cornmeal Muffins

Banana Cornmeal Muffins

So here are the ingredients I used:

  • 1 medium ripe banana or 1 medium cooked sweet potato – mashed.
  • 1 cup flour
  • 1/2 cup yellow cornmeal (I only saw one kind of cornmeal at the store and it says ‘yellow’ on the packaging)
  • 1/8 cup sugar (I divided them into 1 tbsp white sugar and 1 tbsp brown sugar)
  • pinch of salt
  • 2 tsps baking powder
  • 1 cup soy milk

and if I had been fully awake attentive…I would have added

  • 1 tsp vanilla
  • 1/2 tsp cinnamon (to the sweet potato batch)

so you can imagine my muffins came out a little bit on the bland side…

Sweet Potato Cornmeal Muffins

Sweet Potato Cornmeal Muffins

The directions are quite simple:

  1. Pre-heat oven to 400°F (200°C)
  2. In a medium bowl mash banana or sweet potato and mix in milk. In a perfect world I would have also added vanilla to this mixture.
  3. In a large bowl combine flour, cornmeal, sugar, baking powder, pinch of salt, and cinnamon.
  4. Add wet ingredients to dry ingredients (medium bowl to large bowl) and mix well.
  5. Fill muffin cups and bake for about 15 minutes. I turned off my oven at 15 minutes and left them inside for another 3 minutes. Then took them out and discovered their oh so wonderful bland flavour!  They were great however with my favourite tea – a very flavourful Cinnamon Apple Spice blend!

If you try out this recipe with either bananas, sweet potatoes or anything else you might like, please let me know!

Thanks for stopping by!