Mini Orange-Sichuan Pepper Muffins
Published January 11, 1997
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
4 tablespoons unsalted butter, softened, plus more for greasing pans
1 tablespoon sugar
1 egg
1 tablespoon orange juice
2 scallions, finely chopped
¾ cup all-purpose flour
½ cup yellow cornmeal
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons grated orange zest
2 teaspoons Sichuan peppercorns, cracked
½ cup sour cream
Nutritional analysis per serving
7 grams carbs; 15 milligrams cholesterol; 59 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 44 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Grease 2 miniature muffin pans. Set aside.
- Step 2
Use an electric mixer to beat the butter until light. Beat in the sugar and then the egg. Mix in the orange juice and scallions.
- Step 3
In a separate bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, orange zest and peppercorns. Add to the butter mixture alternately with the sour cream, mixing just to combine.
- Step 4
Spoon the batter into the prepared pans and bake until the muffins are lightly browned and spring back when touched in the center, about 15 minutes. Serve warm or at room temperature. The muffins are good with roast duck or pork.
Private Notes
Comments
this came out for me as a very good, peppery biscuit. not a muffin at all. but yum.
Didn't have any Sichuan peppercorns. Used a little cracked black pepper, some Zataar, and some Trader Joe's 21 Seasoning Salute instead. Used Greek yogurt. Bake them 15 minutes tops. Really good, even for breakfast or just a snack.