Corn And Orange Muffins

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Joy The Baker


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1 cup all-purpose flour

1 cup yellow cornmeal, preferably stone-ground

6 tbsp sugar

Zest of one large orange

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

Pinch of freshly grated nutmeg

1 cup buttermilk

3 tbsp unsalted butter, melted and cooled

3 tbsp corn oil

1 large egg

1 large egg yolk

1 cup corn kernels, fresh or frozen

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