Cornmeal-Cherry Muffins

Cornmeal-Cherry Muffins
Photo by Ben Fink

Ingredients

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

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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