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- 2 lbs. all-purpose flour
- 12 oz. cornmeal
- 1 lb. granulated sugar
- 2 tbsp. baking powder
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1 qt. buttermilk
- 1 lb. 4 oz. butter, melted
- 4 large eggs, slightly beaten
- 2/3 cup orange juice
- 2 tbsp. grated orange zest
- 1 lb. 8 oz. California strawberries, stemmed and coarsely chopped
Heat oven to 350 degrees F. In bowl, combine flour, cornmeal, Sugar, baking powder, baking soda, cinnamon and salt; mix well. In separate bow, whisk together buttermilk, butter, eggs, orange juice and zest. Add to flour mixture, mixing just until dry ingredients are incorporated. Fold in strawberries. Do not over mix. Scoop 6 ounces batter into 24 greased jumbo muffin cups. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove from pans; cool on rack. Shortcut: Prepare muffins using standard Cornbread muffin mix.