Cornmeal-Cherry Muffins

Name: Cornmeal-Cherry Muffins
Ingredients: 3 eggs; 3 tablespoons lemon zest; 14 cup fresh lemon juice; 6 ounces unsalted butter, melted; 14 cup vegetable oil, plus; 2 tablespoons vegetable oil; 3 cups buttermilk; 15 ounces all-purpose flour; 19 ounces medium cornmeal (polenta-type); 4 12 teaspoons baking powder; 1 teaspoon baking soda; 34 cup sugar; 1 teaspoon salt; 8 ounces chopped dried cherries (about 2 cups)

14 ingredients

9 steps

Ingredients

3 eggs
3 tablespoons lemon zest
14 cup fresh lemon juice
6 ounces unsalted butter, melted
14 cup vegetable oil, plus
2 tablespoons vegetable oil
3 cups buttermilk
15 ounces all-purpose flour
19 ounces medium cornmeal (polenta-type)
4 12 teaspoons baking powder
1 teaspoon baking soda
34 cup sugar
1 teaspoon salt
8 ounces chopped dried cherries (about 2 cups)

Directions

1

Heat the oven to 350F In a large mixing bowl, whisk the eggs, lemon zest, juice, butter, oil, and buttermilk.
2

In a separate bowl, whisk the flour, cornmeal, baking powder, soda, sugar, and salt.
3

Slowly pour the dry ingredients into the wet and stir until just mixed.
4

Gently fold in the cherries.
5

Grease and flour a muffin tin (or line it with muffin papers, preferably foil).
6

Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup.
7

(Refrigerate any extra batter in an airtight container for up to a week.
8

).
9

Bake in the middle of the oven until firm to the touch, 30 to 35 minute Remove the muffins from the tin when they're cool enough to handle.