- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/3 cup sugar, granulated
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 teaspoon grated lemon peel
- 1 cup or
- 1/4 cup finely chopped walnuts (or nuts/seeds of choice), optional
- 2 tablespoons sugar, granulated for topping
Line muffin tin with paper bake cups and set aside. Preheat oven to 400F.
In a medium mixing bowl combine flour, cornmeal, granulated sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
In a small mixing bowl combine egg, buttermilk, vegetable oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened - batter should be lumpy.
In a small mixing bowl, combine Craisins® and walnuts (optional) and fold into muffin batter. Spoon batter into muffin tin, filling each 2/3 full. Top each muffin with some of the reserved sugar.
Bake for about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack.
Griddle prior to serving: heat skillet with pat of butter. Split a muffin in half lengthwise. Once butter is bubbling, place muffin split-side down and heat until evenly golden.