Orange Maple Cornmeal Muffins

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A lot of the time, my recipes are a result of leftovers, or things lurking, needing to be used. I very rarely throw anything out.

These muffins were developed for that very reason. I got a delivery from Goodness Direct which included the new Orange and Redbush soya yoghurt from Provamel. It turned up in a cracked pot (and everything else in the box smothered with yoghurt!). I called the company who told me that they would only send me another one f I paid for 5 more items to fulfill their minimum order requirements. I thought it was ridiculous (customer service, anyone?) so instead asked for a refund and tried to salvage what I could from my yoghurt explosion.

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So, I ended up with yoghurt in a Tupperware in the fridge. I also had an orange that I zested like a week prior that had gone hard in the fridge door plus a bag of cornmeal that I hadn’t used since making this cake back in 2011! To top it all off, I had just received my order of amazing all natural, vegan extracts from Uncle Roy’s which included maple extract that I thought would pair beautifully with the orange. So, this is how it turned out, not bad for some old cornmeal, an old haggard orange and a split yoghurt pot.

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Ingredients; Makes 12 muffins;

  • 1 cup/125g plain flour
  • 1 cup150g cornmeal
  • 2/3 cup/130g golden or white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup/250ml fresh orange juice (top up with water if you don’t have a cup of juice)
  • 1/4 cup/60ml vegetable oil
  • 1/4 cup/60ml soya yoghurt (plain, vanilla, orange etc)
  • 2 tablespoons orange zest
  • 1 teaspoons pure vanilla extract
  • 1 teaspoon maple extract (or more vanilla)
  • 1 cup raisins

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  1. Preheat oven to 190’C and fill a muffin tin with paper cups or grease.
  2. In a large mixing bowl, whisk flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the centre and add all the wet ingredients. Mix just until all wet ingredients are moistened then fold through the raisins.
  3. Don’t over mix, just moisten everything, lumps are allowed here!
  4. Divide the batter between the muffin holes and bake for about 20-25 minutes, until lightly golden and a skewer inserted through the centre comes out clean or just with crumbs but not wet batter.
  5. Leave to cool on a cooling rack. Dust with icing sugar before serving, if you like.

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Nutrition Facts
Serving Size 79 g
Amount Per Serving
Calories

218
Calories from Fat

47
% Daily Value*
Total Fat

5.2g
8%
Saturated Fat

1.0g
5%
Cholesterol

0mg
0%
Sodium

159mg
7%
Total Carbohydrates

41.2g
14%
Dietary Fiber

1.8g
7%
Sugars

20.3g
Protein

2.9g
Vitamin A 1% Vitamin C 20%
Calcium 6% Iron 7%
Nutrition Grade C+
* Based on a 2000 calorie diet
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This entry was posted in breakfast, Cakes, Egg-free, Fruit, Muffins, vegan and tagged , , , , , , , , . Bookmark the permalink.

15 Responses to Orange Maple Cornmeal Muffins

  1. Ha I’m the same, end up making new things from left overs just because they’re hanging around. These look lovely : )

  2. We are kindred spirits in not wanting to throw out ingredients. This recipe is perfect for me since I have orange juice and yoghurt that need to be consumed in a baking project. Thanks for this!

  3. thehungrymum says:

    Oooh, I would have been so cranky with the cracked yogurt and the company’s response. But what amazing looking muffins! Pinning 🙂

  4. These looks amazing! I love your sugar dusting-fork top!

  5. Pingback: Orange Maple Baked Donuts | Swirls and Spice

  6. traditionis says:

    I love orange! Your Muffins sounds perfect!

  7. Yum! These look wonderful. The only thing I’d change is that I’d use So Delicious Coconut Milk yogurt. It’s my favorite yogurt and it makes anything I use it in taste special. Celeste:)

    • Poppy says:

      Great idea Celeste, I’m sure that would be delicious! I don’t have access to that here but we do have Co-Yo which I love. 🙂

  8. Pingback: Sticky Fig and Orange Pudding | Poppy's Patisserie | Bunny Kitchen

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