Cornmeal-Cherry Muffins

Cornmeal-Cherry Muffins
Photo by Ben Fink

Ingredients

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

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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