Fruited Corn Muffins

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King Arthur Flour


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In a small bowl, mix the corn germ, buttermilk, orange juice, vegetable oil, egg, orange extract and dried fruit. Let mixture sit for 20 minutes to half an hour, to soften the corn germ and dried fruit.

Meanwhile, in a large mixing bowl, combine the unbleached flour, whole wheat flour, cornmeal, sugar, baking powder, baking soda, and salt. Blend ingredients well.

Gently stir the wet ingredients into the dried ingredients, mixing just to blend. Spoon batter into 12 greased muffin cups.

Bake muffins at 400°F for 25 to 30 minutes, or until muffins are brown and firm to the touch.


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