3 eggs
3 Tbs. lemon zest
1/4 cup fresh lemon juice
6 oz. (12 Tbs.) unsalted butter, melted
1/4 cup plus 2 Tbs. vegetable oil
3 cups buttermilk
15 oz. (3-1/3 cups) all-purpose flour
19 oz. (3 cups) medium (polenta-type) cornmeal
4-1/2 tsp. baking powder
1 tsp. baking soda
3/4 cup sugar
1 tsp. salt
8 oz. (about 2 cups) chopped dried cherries

Description

Medium-grain Cornmeal Gives These Muffins A Rustic Texture. For A Finer Texture, Use Half Fine Cornmeal And Half Medium.Yields About 20 Medium Muffins.

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