Lemon Pistachio Cornmeal Muffins

These were a very pleasant surprise “ I was hoping for a sweet, lemony muffin and that’s exactly what I got. They were tender, a little crumbly because of the cornmeal, a little tangy from lemon juice and sour cream, and were topped with crunchy, toasted pistachios.

The recipe doesn’t indicate what grind of cornmeal to use and I had both very fine and medium in my pantry. I went with the latter which was a mistake; the cornmeal doesn’t have an opportunity to soften in liquid so the larger pieces were obvious, adding additional, but unwanted crunch! I used some of the sugar from the recipe to process the nuts that were to be added to the batter so I would end up with pistachio powder, not butter.

Apart from having to deal with the pistachios, the recipe comes together and bakes up quickly. They did firm up considerably by day 2 but it was nothing a little re-heating couldn’t fix. The recipe made 14 regular muffins.