Lemon Cornmeal Muffins

Lemon Cornmeal Muffins

November 12, 1994
lemon, cornmeal, muffins

makes 1 dozen

can freeze

Ingredients #

3/4 cup yellow cornmeal
3/4 cup buttermilk
2 lemons (zest of both and juice of one)
2/3 cup sugar
1/2 cup butter, chilled
2 eggs
1 2/3 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt

Method #

  1. Preheat oven temp to 375 F (190 C)
  2. Combine cornmeal and buttermilk and set aside.
  3. Using food processor chop lemon zest. Add sugar and process until zest is finely chopped.
  4. Cut butter into 1" cubes and add to work bowl. Process on/off, on/off until creamed.
  5. Add eggs and blend.
  6. Mix in lemon juice.
  7. Combine dry ingredients.
  8. Add cornmeal mixture to batter and blend in quickly.
  9. Add dry ingredients, all at once, and blend in quickly.
  10. Spoon batter into paper-lined muffin cups.
  11. Bake 20-25 minutes