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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Camilla Saulsbury Ingredients:
2 cups all-purpose flour |
1 cup yellow cornmeal |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons dried thyme |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup sugar |
2 eggs |
1 1/4 cups buttermilk |
1/2 cup unsalted butter, melted |
1 tablespoon finely grated lemon zest |
1/2 cup golden raisin |
1/2 cup toasted pine nuts |
Directions:
1. Preheat oven to 400°; grease 12 muffin cups.
2. In a large bowl, whisk together flour, cornmeal, baking powder, thyme, baking soda, and salt.
3. In a medium bowl, whisk together sugar and eggs until well blended; whisk in buttermilk, butter and lemon zest until blended.
4. Add the egg mixture to the flour mixture and stir until just blended.
5. Gently fold in raisins and pine nuts.
6. Divide batter equally among prepared muffin cups.
7. Bake in preheated oven for 17-20 minutes or until tops are light golden brown and a pick comes out clean.
8. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
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