Mini Orange-Sichuan Pepper Muffins
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter, softened, plus more for greasing pans
- 1tablespoon sugar
- 1egg
- 1tablespoon orange juice
- 2scallions, finely chopped
- ¾cup all-purpose flour
- ½cup yellow cornmeal
- ½teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 2teaspoons grated orange zest
- 2teaspoons Sichuan peppercorns, cracked
- ½cup sour cream
Nutritional analysis per serving (24 servings)
59 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 44 milligrams sodium
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.
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