Cornmeal-Cherry Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 3/4 cup buttermilk
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup dried cherries

Directions

Set your oven to 350°F. In a large mixing bowl, whisk together the eggs, lemon zest, juice, butter, oil, and buttermilk. Grab another bowl and combine the flour, cornmeal, baking powder, soda, sugar, and salt with a whisk. Add the dry mixture to the wet mixture gradually, stirring only until the batter comes together. Fold in the cherries with a gentle hand. Grease and flour a muffin tin, or use muffin papers, preferably foil. Spoon about 1/2 cup batter into each cup, filling it so the rounded top of the batter sits level with the cup’s edge. If you have leftover batter, refrigerate it in an airtight container for up to a week. Bake on the center rack until the muffins feel set when touched, 30 to 35 minutes. Once they have cooled enough for you to handle, lift them out of the tin.