Lemon Thyme Corn Muffins

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READY IN: 50mins
Recipe by ratherbeswimmin

Camilla Saulsbury

Ingredients Nutrition


  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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