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Ingredientes
- 1 c. sugar
- 2 tsp grated orange zest Nonstick cooking spray as needed
- 3 x oranges peeled, segmented, and roughly minced
- 1 c. pastry flour
- 1 c. bread flour
- 1 c. yellow cornmeal
- 1 1/2 tsp baking pwdr
- 1 tsp baking soda
- 1 tsp salt
- 2 x Large eggs
- 3/4 c. sugar
- 1/2 c. melted butter - (1 stick)
- 1 c. lowfat sour cream
- 3/4 c. lowfat milk
- 3 Tbsp. grated orange zest
- 2 x oranges peeled, and thinly sliced
Direcciones
- For the Orange Sugar: Blend the sugar and orange zest in a food processor for 20 to 30 seconds. Set aside.
- For the Corn Cakes: Heat the oven to 350 degrees. Spray 16 muffin c. with cooking spray and set aside.
- After chopping the oranges, allow segments to sit for a few min, then drain by holding orange in hands and allowing the juice to run off.
- Combine the pastry flour, bread flour, cornmeal, baking pwdr, baking soda and salt in a large bowl.
- In the bowl of an electric mixer, beat the Large eggs till light, about 2 min. Add in the sugar and beat till smooth. Add in the melted butter in three parts, beating after each addition.
- In a separate bowl, combine the lowfat sour cream and lowfat milk. Add in to the egg mix and mix well. Add in the orange pcs and zest and gently combine. Stir the wet ingredients into the dry till just combined. Don't over-mix.
- Fill the muffin c. proportionately with the batter. Place one orange round on top of each muffin, slightly pushing down into batter. Sprinkle each muffin with 1 Tbsp. of orange sugar. Bake till golden brown and a cake tester comes out clean, about 20 min.
- This recipe yields 16 corn cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 365 | |
| Calories from Fat 114 | 31% |
| Total Fat 12.95g | 16% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 545mg | 23% |
| Potassium 109mg | 3% |
| Total Carbs 57.55g | 15% |
| Dietary Fiber 1.3g | 4% |
| Sugars 31.03g | 21% |
| Protein 5.46g | 9% |
