Cornmeal-Cherry Muffins

• 3 eggs
• 3 tablespoons lemon zest
• 14 cup fresh lemon juice
• 6 ounces unsalted butter, melted
• 14 cup vegetable oil, plus
• 2 tablespoons vegetable oil
• 3 cups buttermilk
• 15 ounces all-purpose flour
• 19 ounces medium cornmeal (polenta-type)
• 4 12 teaspoons baking powder
• 1 teaspoon baking soda
• 34 cup sugar
• 1 teaspoon salt
• 8 ounces chopped dried cherries (about 2 cups)

1. Heat the oven to 350F In a large mixing bowl, whisk the eggs, lemon zest, juice, butter, oil, and buttermilk.
2. In a separate bowl, whisk the flour, cornmeal, baking powder, soda, sugar, and salt.
3. Slowly pour the dry ingredients into the wet and stir until just mixed.
4. Gently fold in the cherries.
5. Grease and flour a muffin tin (or line it with muffin papers, preferably foil).
6. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup.
7. (Refrigerate any extra batter in an airtight container for up to a week.
8. ).
9. Bake in the middle of the oven until firm to the touch, 30 to 35 minute Remove the muffins from the tin when they're cool enough to handle.

eggs, lemon zest, lemon juice, unsalted butter, vegetable oil, vegetable oil, buttermilk, flour, cornmeal, baking powder, baking soda, sugar, salt, dried cherries

Taken from www.food.com/recipe/cornmeal-cherry-muffins-324929 (may not work)