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Maddalena Fuller

Oct
23

SOUR CHERRY CORNMEAL MUFFINS

1 1/4 cups flour

1/2 fine yellow cornmeal

2 tsp baking power

1 tsp salt

1 1/4 cup white sugar

1/2 cup buttermilk, room temperature

2 large eggs

7 tablespoons unsalted butter, melted and cool

1 cup pitted sour cherries, juice drained

 

Preheat the oven to 375 degrees, no less, to ensure that the berries do not sink to the bottom.

Whisk together the dry ingredients and add the wet. Mix in the berries

Line a muffin tin with paper liners and fill with batter.

Bake for 20-25 minutes until the cornmeal tops are golden brown, rotating the pan halfway through.

Transfer to wire rack to cool before eating.


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