Orange Marmalade Cornmeal Muffins

Ingredients:

MUFFINS
•	Crisco® Butter Flavor No-Stick Cooking Spray
•	1/2 cup LAND O LAKES® Butter, softened
•	1/2 cup Smucker's® Sweet Orange Marmalade
•	1 LAND O LAKES® Egg
•	1 tablespoon grated orange peel
•	1/2 teaspoon McCormick® Pure Orange Extract
•	1/8 teaspoon kosher (coarse) salt
•	1/3 cup yellow cornmeal
•	2 teaspoons baking powder
•	2/3 cup orange juice
•	1 1/4 cups Pillsbury BEST® All Purpose Flour
CANDIED ORANGE PEEL
•	Peel from 1 large orange
•	3 tablespoons granulated sugar
•	1/4 cup water
GLAZE
•	3/4 cup powdered sugar
•	2 tablespoons orange juice
ORANGE BUTTER
•	6 tablespoons LAND O LAKES® Butter, softened
•	1/4 cup Smucker's® Sweet Orange Marmalade

Directions:

1	Heat oven to 350°F. Spray 6 jumbo muffin cups with butter flavor no-stick cooking spray. In large bowl, beat 1/2 cup butter and 1/2 cup orange marmalade until blended. Stir in egg, 1 tablespoon orange peel, orange extract and salt until well blended. Add cornmeal and baking powder; mix well. Alternately add 2/3 cup orange juice and flour, stirring just until moistened. Spoon rounded 1/3 cup batter into each muffin cup.
2	Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool in cups 15 minutes. Remove from cups to cooling rack.
3	Meanwhile, to make candied orange peel, using vegetable peeler, cut 1/2-inch-wide strips of peel from orange. Using knife, cut orange peel into fine strips. In 1-quart saucepan, bring granulated sugar, orange peel strips and water to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. With slotted spoon, remove peel from syrup. Cool on waxed paper.
4	In small bowl, combine glaze ingredients; mix well. Set aside. In another small bowl, beat together orange butter ingredients until light and fluffy. Set aside.
5	After muffins have cooled 15 minutes, remove from cups; drizzle glaze over tops. Garnish each with candied orange peel. Serve with orange butter.
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