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 Information
    • Nutritional analysis per serving (24 servings)

      58 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 15 milligrams cholesterol; 88 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Two dozen muffins

Preparation

  1. Preheat the oven to 375 degrees. Grease 2 miniature muffin pans. Set aside.
  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.
  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.
  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.

30 minutes

Dining and Cooking