Corny Corn Muffins

Ingredients:

• 1 cup whole wheat flour
• 1 cup corn meal
• 4 tsp. baking powder
• ½ tsp. salt
• 1/4 cup. sugar
• 2 eggs, lightly beaten
• ½ cup milk
• 3 tsp. butter, melted
• 1 cup cream-style corn

Directions:

1. Preheat oven to 425 degrees.
2. Mix the whole wheat flour, corn meal, baking powder, salt, and sugar in one bowl.
3. Mix the eggs, milk, butter, and cream-style corn in a separate bowl.
4. Add the whole wheat flour mixture to the egg mixture and stir until well mixed.
5. Spoon the mixture into 12 greased muffin cups and bake 20-25 minutes.

Orange raisin muffins

Ingredients:

• 1 medium orange
• 1 c. raisins
• 2 c. flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 c. Splenda
• 1 c. buttermilk
• ½ c. melted margarine
• 2 egg substitutes
• 1 tbsp. powdered sugar

Directions:

1. Preheat oven to 400 degrees F.
2. Peel orange and scrape off the white portion of rind.
3. Set aside.
4. Process orange rind and raisins in a food processor or blender just until minced.
5. Combine orange rind mixture, flour and next three ingredients in a large bowl, make a well in center of mixture.
6. Combine buttermilk, margarine and eggs and add to flour mixture, stirring just until moist. Spoon into greased muffin tins, filling 2/3 full.
7. Bake at 400 degrees F for 12-15 minutes. Remove from pans immediately.
8. Squeeze orange sections, reserving juice.
9. Brush muffins with juice and sprinkle evenly with powdered sugar.
10. Makes 18 muffins.

Great with our cranberry jelly

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