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by Kathleen Stewart
Medium-grain cornmeal gives these muffins a rustic texture. For a finer texture, use half fine cornmeal and half medium.Yields about 20 medium muffins.
3 eggs
3 Tbs. lemon zest
1/4 cup fresh lemon juice
6 oz. (12 Tbs.) unsalted butter, melted
1/4 cup plus 2 Tbs. vegetable oil
3 cups buttermilk
15 oz. (3-1/3 cups) all-purpose flour
19 oz. (3 cups) medium (polenta-type) cornmeal
4-1/2 tsp. baking powder
1 tsp. baking soda
3/4 cup sugar
1 tsp. salt
8 oz. (about 2 cups) chopped dried cherries
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. Grease and flour a 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 min. Remove the muffins from the tin when they're cool enough to handle.
photo: Ben Fink
From Fine Cooking 29, pp. 52-55
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