Lemon Thyme Corn Muffins

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

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

Recipe

• 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.