Lemon Thyme Corn Muffins

1. 1

   Preheat oven to 400; grease 12 muffin cups.

2. 2

   In a large bowl, whisk together flour, cornmeal, baking powder, thyme, baking soda, and salt.

3. 3

   In a medium bowl, whisk together sugar and eggs until well blended; whisk in buttermilk, butter and lemon zest until blended.

4. 4

   Add the egg mixture to the flour mixture and stir until just blended.

5. 5

   Gently fold in raisins and pine nuts.

6. 6

   Divide batter equally among prepared muffin cups.

7. 7

   Bake in preheated oven for 17-20 minutes or until tops are light golden brown and a pick comes out clean.

8. 8

   Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

No additional tips available.