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Cornmeal-Cherry Muffins

Source of Recipe


Fine Cooking, October / November 1998






List of Ingredients



• 3 eggs
  
• 3 Tbsp grated lemon zest
  
• 1/4 cup fresh lemon juice
  
• 3/4 cup unsalted butter, melted (1-1/2 sticks)
  
• 1/4 cup plus 2 Tbsp vegetable oil
  
• 3 cups buttermilk
  
• 3-1/3 cups all-purpose flour
  
• 3 cups medium-grind cornmeal or polenta
  
• 4-1/2 tsp baking powder
  
• 1 tsp baking soda
  
• 3/4 cup granulated sugar
  
• 1 tsp salt
  
• 2 cups chopped dried cherries (8 ounces)
  






Instructions



1. Preheat oven to 350° F.
   
   
2. In a large mixing bowl, whisk the eggs, lemon zest and juice, butter, oil and buttermilk. In a separate bowl, whisk the flour, cornmeal, baking powder, baking soda, sugar and salt. Slowly pour the dry ingredients into the wet and stir just until mixed. Gently fold in the cherries.
   
   
3. Grease and flour a standard-size muffin tin (or line it with muffin papers, preferably foil). Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.) Bake in the middle of the oven until firm to the touch, 30 to 35 minutes. Remove the muffins from the tin when they're cool enough to handle.
   
   Makes about 20 standard muffins.