Cornmeal-Cherry Muffins

Cornmeal-Cherry Muffins
Photo by Ben Fink

Ingredients

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

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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