 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 15 |
|
This muffin is truly unique with calendula petals mixed in the batter. They are a perfect side for a big bowl of chili. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
2 eggs |
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup cornmeal |
2 teaspoons baking powder |
1/2 teaspoon salt |
1-1/2 cups buttermilk |
1 cup whole kernel corn |
3/4 cup shredded cheddar cheese |
1/4 cup calendula petals (about 6 blossoms) |
Directions:
1. In a bowl, cream butter and sugar. Add eggs; mix well. Combine flour, cornmeal, baking powder and salt; add to the creamed mixture alternately with buttermilk. Stir in the corn, cheese and calendula petals just until mixed Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 15 muffins.
|
|