Cornmeal-Cherry Muffins

Cornmeal-Cherry Muffins
Photo by Ben Fink

Ingredients

  • 8 oz. (about 2 cups) chopped dried cherries
  • 1 tsp. salt
  • ¾ cup sugar
  • 3 cups buttermilk
  • 19 oz. (3 cups) medium (polenta-type) cornmeal
  • 15 oz. (3-1/3 cups) all-purpose flour
  • 1 tsp. baking soda
  • + 6 more 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
    • 3 Tbs. lemon zest
    • 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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