Cornmeal-Cherry Muffins

Cornmeal-Cherry Muffins
Photo by Ben Fink

Ingredients

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