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Orange Muffins

4 cups all-purpose flour
1 cup corn meal
8 oz frozen orange juice concentrate
two ripe oranges
2 tsp baking powder
1 tsp salt
1 cup Karo light corn syrup
3 sticks butter
1 tsp nutmeg (optional)

Heat the butter over low heat and clarify. Heat to just under the
temperature where it burns (about medium-hot on my stove) and throw
in (gently!) orange sections cut in half. Fry until the orange
sections take on a yellowish tint and they are opaque. Slowly pour
in the corn syrup, being careful to avoid splashing. Using a sharp
knife, rub the zest off the two oranges into the pot. (The orange
aroma at this point is just wonderful! You may add 1 tsp. of nutmeg
at this point if you like.) Chill overnight.

In a large bowl, add the flour and the slightly-thawed orange-juice
concentrate. Add about 3/4 of the corn meal and mix until somewhat
homogeneous. Add the butter/orange/corn syrup mixture (should be
somewhat hardened) and mix until somewhat homogenous. Add baking
powder and salt and mix again until it is worked throughout the
dough.

Spray 3 muffin pans with Pam cooking spray, sprinkle with the
remaining corn meal in the muffin pan, and add the muffin dough so
that it is level with the rest of the pan surface.

Bake at 350 degrees for 45 minutes. The surface will be a warm,
orangish color (or slightly yellow, depending on the type of orange
juice).

Makes 3 dozen muffins

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