Orange Corn Muffins with Orange Sauce (1968)

• 1 cup corn meal
• 1 cup sugar
• 2 cups flour
• 1/2 tspn salt
• 1 tspn baking soda
• 1/2 cup salad oil
• 2 eggs, beaten
• 2 tbspns grated orange rind
• 2/3 cup buttermilk
• Orange sauce (see below)

Preheat oven to 375 degrees. Mix all the ingredients in a large bowl. Pour into greased muffin tins and bake 12 minutes. 

While muffins are still hot, place 1 tablespoon of Orange Sauce on each.

Orange Sauce

• Juice of 2 oranges
• 1 cup confectioners sugar
• Grated rind of 1 orange

More "Lost" Muffin Recipes

Lemon Chiffon Muffins (1976)

Vermont Butter Apple Muffins (1939)

(Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Miss Linda Rumbley of Burlington, North Carolina.)