I can’t decide if these muffins qualify as sweet or savory. Sweet muffins are the type that you want for breakfast. Savory are more dinner fare. These are good anytime of the day, if you ask me.

There’s a bit of chopped pistachios on top of the muffin, but there are also pulverized nuts added to the batter, so the pistachio flavor isn’t just from the outside. Normally I’m not super crazy about pistachio, but I love these muffins.

I love the crunch of the cornmeal in the muffins, and the subtle lemon flavor. We’re lucky to be overrun with Meyer lemons this time of year, so that’s what I used here.

Larry cut a muffin in half and ate it with salty butter. Delicious. He likes eating them in the afternoon, too, with some coffee.

For the recipe and to see how the other Baked Sunday Morning bakers fared, head over to Baked Sunday Mornings.

• Lemon Pistachio Cornmeal Muffins (Baked Elements, p. 54)