Orange-Pecan Cornmeal Muffins

California Milk Advisory Board
  • Yield: 1


3tablespoons Real California butter, softened
1/3cup sugar
2 egg whites
2teaspoons finely grated orange peel
1cup all-purpose flour
1cup yellow cornmeal
1 1/2teaspoons baking powder
1/2teaspoon each salt and baking soda
1cup freshly squeezed orange juice
1/3cup chopped pecans or walnuts


  1. Heat oven to 400°F. Line 12 (2-1/2-inch) diameter muffin cups with paper liners.
  2. With electric beaters, beat butter and sugar until light and fluffy. Beat in egg white and orange peel. Combine flour, cornmeal, baking powder, salt and baking soda. Beat in flour mixture alternately with orange juice, ending with flour mixture. Divide batter among muffin cups. Sprinkle nuts on top. Bake 14 to 16 minutes, until tops brown lightly and a toothpick inserted in the center comes out clean. Remove muffins from pan; cool on racks.

Recipe courtesy of the California Milk Advisory Board

Nutritional Info *per serving

  • Calories 145
  • Cholesterol 7.8mg
  • Sodium 209.92mg
  • Carbohydrate 22.46g
  • Fiber 1.42g
  • Protein 2.43g