White Corn Cherry Muffins
Ingredients
3 eggs
3 tablespoons lemon zest
¼ cup fresh lemon juice
6 oz. (12 tablespoons) unsalted butter, melted
¼ cup plus 2 tablespoons vegetable oil
3 cups buttermilk
3 ⅓ cups all-purpose flour
3 cups White Corn Flour
4 ½ teaspoons baking powder
1 teaspoon baking soda
½ cup sugar
1 teaspoon salt
8 oz. (about 2 cups) chopped dried cherries
Directions
Preheat oven to 350 degrees.
In a large bowl, whisk the eggs, lemon zest, lemon juice, butter, oil, and buttermilk.
In a separate bowl, whisk the flour, corn flour, baking powder, baking 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 ½ 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.
Medium-grain white corn flour gives these muffins a rustic texture. For a finer texture, grind half of the white corn flour (use a coffee grinder) and mix with the other half of the white corn flour.
Yields about 20 medium muffins.