Being born and raised in the southern state of Florida, I adore cornbread and fresh oranges but never considered combining the two. This was my first time baking cornbread from scratch without a boxed mix, and I vow never to use a mix again. These corn muffins are a million times better than my usual ones made with Arrowhead Mills Organic Cornbread and Muffin Mix! I made twelve corn muffins replacing all-purpose flour with whole wheat flour. Also, I reduced the amount of oil to 3 tablespoons and increased the milk to 1 cup to compensate for less oil. Using a No. 16 spring-handled ice-cream scoop filled the muffin cups to the perfect level in one try (different scoop sizes are identified by number). Doubling the Honey-Orange Glaze as recommended for muffins made exactly ¼ cup of the glaze, which is one teaspoon per muffin for twelve muffins. I used a measuring teaspoon to evenly pour the glaze on each muffin instead of basting with a brush because I did not want to waste one precious drop of the delectable glaze. The muffins were incredibly moist and delicious. Oranges are not just for breakfast...I served Honey-Orange Glazed Corn Bread Muffins with savory oxtail soup and the freshness of sweet honey and citrus really jazzed up a humble bowl of beef and vegetables. Thank you, Spice Guru, for elevating cornbread, a simple comfort food, to another dimension!