Strawberry Corn Muffins

Ingredients

 * 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 peel
 * 1 lb. 8 oz. California strawberries, stemmed and coarsely chopped

Directions

 * 1) Heat oven to 350 degrees F.
 * 2) In bowl, combine flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt.
 * 3) Mix well.
 * 4) In separate bow, whisk together buttermilk, butter, eggs, orange juice and zest.
 * 5) Add to flour mixture, mixing just until dry ingredients are incorporated.
 * 6) Fold in strawberries.
 * 7) Do not over mix.
 * 8) Scoop 6 ounces batter into 24 greased jumbo muffin cups.
 * 9) Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
 * 10) Cool in pan 10 to 15 minutes.
 * 11) Remove from pans; cool on rack.