Sweet Corn Muffins

These petite muffins are amazingly delicious, especially when slathered with whipped honey butter. Gently spiced with cinnamon and ginger, they perfectly compliment your ham, turkey or roast pork dinner--or you could try them with a cup of hot tea.

Ingredients

• 1 extra large egg, lightly beaten
• 1 cup whole milk
• 1 tablespoon orange zest, finely grated
• 3 tablespoons melted butter
• 1 1/4 cup flour
• 3/4 cup cornmeal
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger

Directions

1. Preheat oven to 400 degrees.
2. Grease 10 muffin molds of your muffin tin (or line with paper). In a large mixing bowl, mix together egg with milk and orange zest. Stir in melted butter.
3. Add flour, cornmeal, sugar, baking powder, salt, cinnamon and ginger. Whisk to combine. Fill each prepared cup about 1/2 full with batter.
4. Bake for 15 minutes, or until a toothpick, inserted in the middle of the muffin, comes out clean. Cool in the muffin tin for 5 minutes, then remove to a cooling rack. Alternately, the batter can be baked in an 8 x 8 pan, increasing the cooking time to 20 minutes.