I remembered a post on My Adventures in the Breadbox that Alice did way back in March and decided that some of my leftover turkey was just the thing to make mini-muffin sandwiches. The only question in my mind was to decide what type of muffins to make.
Cornbread always goes well with turkey, so adding cornmeal to the muffins was an easy decision. I wanted them to be slightly sweet and not too dry, so I added a small amount of brown sugar to them. I planned on using some leftover cranberry sauce with the turkey, and because cranberry and citrus work so well together, I also opted to add some orange juice to the muffins. I didn’t add any zest, though the juice was fresh squeezed, because I wanted the flavor to be subtle enough to prevent it from competing with the turkey.
Because I did not use muffin liners, which, by the way, I would not recommend for muffins you intend to use in sandwiches, these developed a nice little crunch, as well as nice browning, on the bottom. They were not dry, but mini muffins can be overcooked quickly and they will dry out if left in the oven too long. These made great little sandwiches and I would make the cornbread again for any corn muffin occasion. I might also use the mini muffins again as a holiday appetiser.
Orange Cornbread MiniMuffins
1 ¼ cups ap flour
¼ cup cornmeal
1 tsp baking soda
¼ tsp salt
¼ cup brown sugar
2 tbsp (used 1 tbsp) oil
½ cup fresh oj
½ cup dried cranberries
Preheat oven to 350F. Grease two 12-cup mini muffin tins.
In a large bowl, whisk together flour, cornmeal, baking soda and salt.
In a medium bowl, whisk brown sugar, egg and oil until smooth. Add orange juice. Pour wet ingredients into dry ingredients, along with dried cranberries, and stir until just combined.
Distribute batter evenly among prepared muffin tins.
Bake at 350F for 9 -11 minutes, until a tester comes out clean.
Turn muffins out onto a wire rack to cool.
Makes 2 dozen mini muffins