Lemon Cornmeal Muffins

There are a few things I really appreciate in life.

1. My ten o’clock telenovela. I’m into it.

2. The fact that even though my friends are far away they can give me fashion advice thanks to my iphone.

I can’t be the only one that does this… right?

3. Lemon flavored anything. All the time.

Like these.

I love the texture, the lemon-y-ness, the simplicity. Make them now.

Lemon Cornmeal Muffins

adapted from Epicurious

1 1/2 cups flour
1/3 cup cornmeal
2 tbsp cornstarch
3/4 cup sugar
1/2 tsp salt
1 tbsp + 1/2 tsp baking powder
1 cup buttermilk
2 eggs
zest of 2 lemons
1 tsp vanilla extract
1/2 cup butter (1 stick), melted
1 1/2 cups powdered sugar
juice of 1 lemon

Preheat oven to 350F.

Combine flour, cornmeal, cornstarch, sugar, salt and baking powder in a bowl. In another bowl combine eggs, buttermilk, lemon zest, vanilla and melted butter. Add wet ingredients to dry ingredients. Stir until just combined. Pour into lined muffin pan. Bake 15-20 minutes or until cooked through.

While the muffins bake, make the glaze by combining powdered sugar and lemon juice. Once the muffins are baked, remove from pan, place on a rack to cool. While still hot, poke with a toothpick or fork and pour about 1 tbsp of glaze on each one. Allow to cool completely and serve.