1 c. yellow cornmeal
1 c. all purpose flour
1/3 c. sugar
4 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 c. milk
1/4 c. vegetable oil
1 tbsp. grated orange peel

In a mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange peel. Add to cornmeal mixture, stirring just until ingredients are combined. Fill greased muffin tins 2/3 full. Bake at 425 degrees for about 15 minutes or until lightly brown. Remove from the tins and serve warm. Yield: 12 muffins. If cooking for two: Freeze cooled muffins to enjoy months later.