Buttermilk Corn Muffins with Orange

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• Good pinch of coarse (kosher) salt
• Grated zest of 1 orange
• 2 large eggs
• 1 1/2 cups buttermilk
• 4 tablespoons ( 1/2 stick) unsalted butter, melted and cooled
• 1/4 cup canola or other vegetable oil
• 1 teaspoon vanilla extract

1. Preheat the oven to 350F.
2. Lightly butter a 12-cup muffin tin.
3. Combine the flour, cornmeal, sugar, baking powder, baking soda, salt, and orange zest in a large bowl and whisk thoroughly to mix.
4. Using the whisk, beat the eggs in a medium-size bowl, then add the buttermilk, melted butter, oil, and vanilla and whisk well to blend.
5. Pour the mixture into the flour mixture and whisk just until the dry ingredients are moistened; do not overmix.
6. Spoon the batter into the prepared muffin cups, filling each almost to the top.
7. Bake until risen and very lightly browned, 15 to 20 minutes; a toothpick inserted into the center of a muffin will come out clean.
8. Serve warm or at room temperature.

flour, cornmeal, sugar, baking powder, baking soda, coarse, orange, eggs, buttermilk, unsalted butter, canola, vanilla

Taken from www.cookstr.com/recipes/buttermilk-corn-muffins-with-orange (may not work)