LEMON-BUTTERMILK CORN MUFFINS
Makes about nine muffins
Ingredients
1 egg
1 TBsp grated lemon zest
1 TBsp lemon juice
4 TBsp melted butter
2 TBsp canola or corn oil
1 cup buttermilk
1 cup AP flour
1 cup yellow cornmeal
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1/2 tsp kosher salt
Directions
Heat oven to 400F and grease cups of muffin tin with soft butter or vegetable spray.
Whisk together the egg, lemon zest, lemon juice, melted butter, and oil in a large bowl. Whisk in the buttermilk. Mix the flour, cornmeal, baking powder, baking soda, sugar, and salt in another bowl. Add the flour mixture to the buttermilk mixture and stir gently with a rubber spatula until just blended.
Spoon batter into muffin tin (fill cups 3/4 full - you can fill to the top if you grease the top of the muffin tin first). Bake for about 15 minutes or until done (until edges start to pull away from the sides of the cups). Remove from tin and serve hot with butter and jam or honey.
Recipe courtesy of "The Cook's Bible," by Christopher Kimball.
NOTE: I used white cornmeal, so my muffins are a little pale.
The CookingBites Recipe Challenge: Corn
The addition of the lemon really enhances these!
Makes about nine muffins
Ingredients
1 egg
1 TBsp grated lemon zest
1 TBsp lemon juice
4 TBsp melted butter
2 TBsp canola or corn oil
1 cup buttermilk
1 cup AP flour
1 cup yellow cornmeal
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1/2 tsp kosher salt
Directions
Heat oven to 400F and grease cups of muffin tin with soft butter or vegetable spray.
Whisk together the egg, lemon zest, lemon juice, melted butter, and oil in a large bowl. Whisk in the buttermilk. Mix the flour, cornmeal, baking powder, baking soda, sugar, and salt in another bowl. Add the flour mixture to the buttermilk mixture and stir gently with a rubber spatula until just blended.
Spoon batter into muffin tin (fill cups 3/4 full - you can fill to the top if you grease the top of the muffin tin first). Bake for about 15 minutes or until done (until edges start to pull away from the sides of the cups). Remove from tin and serve hot with butter and jam or honey.
Recipe courtesy of "The Cook's Bible," by Christopher Kimball.
NOTE: I used white cornmeal, so my muffins are a little pale.
The CookingBites Recipe Challenge: Corn
The addition of the lemon really enhances these!
