cornmeal-cherry muffins

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

INGREDIENTS:

• 3 eggs
• 3 Tbs. lemon zest
• 1/4 cup freshly squeezed lemon juice
• 6 oz. (12 Tbs.) unsalted butter, melted
• 1/4 cup plus 2 Tbs. vegetable oil
• 3 cups buttermilk
• 15 oz. (31/3 cups) unbleached all-purpose flour
• 19 oz. (3 cups) medium (polenta-type) cornmeal
• 41/2 tsp. baking powder
• 1 tsp. baking soda
• 3/4 cup sugar
• 1 tsp. table salt
• 8 oz. (about 2 cups) chopped dried cherries

INSTRUCTIONS:

1. Preheat the oven to 350°F and position a rack in the center of the oven.
2. In a large mixing bowl, whisk together the eggs, lemon zest, juice, butter, oil, and buttermilk.
3. In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt.
4. Slowly pour the dry ingredients into the wet ingredients and stir until just mixed.
5. Gently fold in the chopped cherries.
6. Grease and flour a muffin tin or line it with muffin papers.
7. Scoop about 1/2 cup batter into each muffin cup 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.
8. Bake the muffins until firm to the touch, about 30 to 35 minutes.
9. Remove the muffins from the tin when they’re cool enough to handle.

NUTRITION INFORMATION (PER MUFFIN):

• Calories: 370|Protein: 7g|Carbohydrates: 56g|Total Fat: 13g|Saturated Fat: 5g|Monounsaturated Fat: 4g|Polyunsaturated Fat: 3g |Cholesterol: 50mg|Sodium: 280mg|Fiber: 3g