Orange-Cherry Corn Muffins
Preparation time: 35 minutes including baking (after pitting cherries)
Yield: 10 to 12 muffins, depending on the size
You will love these breakfast gems. They are also great for lunch or afternoon tea.
Use sweet, not sour or tart, cherries for this recipe.
![](../images/cherries.gif)
Nonstick spray for the pan
1 cup corn meal
1 cup all-purpose unbleached white flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon grated orange zest
1/2 cup orange juice
1/2 cup buttermilk
1 egg
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen cherries, pitted and sliced
- Preheat the oven to 400°F. Lightly spray 10 or 12 standard muffin cups with nonstick spray.
- Place the corn meal, flour, baking powder, baking soda, salt, sugar, and orange zest in a medium-sized mixing bowl. Stir until thoroughly blended, and make a well in the center.
- Measure the orange juice and buttermilk into a 2-cup liquid measuring cup. Add the egg and vanilla, and beat right in the cup with a small whisk until uniform. Add this mixture, along with the melted butter, to the well in the center of the dry ingredients.
![](../images/orange_slices.gif)
- Mix with a few decisive strokes from the bottom of the bowl, until you have a uniform batter.
- Use two soup spoons to transfer the batter into the prepared muffin cups. Fill the cups 2/3 of the way for small muffins, or until even with the top of the pan for larger muffins. (the amount you put into each cup will determine the final yield.)
- Bake in the center of the oven for 20 to 25 minutes, or until a toothpick inserted all the way into the center comes out clean. Cool on a rack for at least 15 minutes before serving.