- Yields: 16 to 18 muffins
- Ingredient Notes: Vegetarian, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1 1/2 cups chopped satsuma segments
- 2/3 cup plain or honey yogurt
- 2/3 cup whole milk
- 2 eggs, lightly beaten
- 2 tablespoons orange juice
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds (optional)
Directions
Preheat oven to 375° F. Line a 12-cup muffin tin with paper liners.
Whisk together flour, cornmeal, sugars, baking powder and salt in a large bowl. In a separate bowl, toss satsumas with 2 teaspoons of the flour mixture to coat; set aside.
Whisk together yogurt, milk, eggs, orange juice, rosemary and vanilla in a bowl. Add yogurt mixture to remaining flour mixture, beating until just combined (be careful not to overmix!). Gently fold in satsumas. Divide batter evenly between the prepared muffin tin. Sprinkle with almonds.
Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let muffins cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
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