Cornmeal-Cherry Muffins

Cornmeal-Cherry Muffins
Photo by Ben Fink

Ingredients

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