Cornmeal-Cherry Muffins

Cornmeal-Cherry Muffins
Photo by Ben Fink

Ingredients

  • 19 oz. (3 cups) medium (polenta-type) cornmeal
  • 1 tsp. baking soda
  • 3 eggs
  • 6 oz. (12 Tbs.) unsalted butter, melted
  • 3 Tbs. lemon zest
  • ¼ cup fresh lemon juice
  • ¾ cup sugar
  • + 6 more ingredients
    • 3 cups buttermilk
    • 15 oz. (3-1/3 cups) all-purpose flour
    • 4-½ tsp. baking powder
    • 8 oz. (about 2 cups) chopped dried cherries
    • ¼ cup plus 2 Tbs. vegetable oil
    • 1 tsp. salt

Heat the oven to 350°F. In a large mixing bowl, whisk the eggs, lemon zest, juice, butter, oil, and buttermilk. In a separate bowl, whisk the flour, cornmeal, baking powder, soda, sugar, and salt. Slowly pour the dry ingredients into the wet and stir until just mixed. Gently fold in the cherries....

View full recipe at Fine Cooking

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