Instructions: Preheat the oven to 400 F. Lightly spray 10 or 12 standard muffin cups with nonstick spray.

Place the corn meal, flour, baking powder, baking soda, salt, sugar, and orange zest in a medium-sized mixing bowl. Stir until thoroughly blended, and make a well in the center.

Measure the orange juice and buttermilk into a 2-cup liquid measuring cup. Add the egg and vanilla, and beat right in the cup with a small whisk until uniform. Add this mixture, along with the melted butter, to the well in the center of the dry ingredients.

Mix with a few decisive strokes from the bottom of the bowl, until you have a uniform batter.

Use two soup spoons to transfer the batter into the prepared muffin cups. Fill the cups 2/3 of the way for small muffins, or until even with the top of the pan for larger muffins. (the amount you put into each cup will determine the final yield.)

Bake in the center of the oven for 20 to 25 minutes, or until a toothpick inserted all the way into the center comes out clean. Cool on a rack for at least 15 minutes before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.