Cornmeal-Cherry Muffins

Cornmeal-Cherry Muffins
Photo by Ben Fink

Ingredients

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

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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