Breads Muffins: Orange 01 by Recipe Cottage

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	Orange 01

		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