Corn Flower Muffins recipe

4.2196

Ingredients

3/4 cup yellow cornmeal

1 cup unsifted flour

1/4 cup sugar

2 teaspoons double-acting baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup sour cream

1/4 cup milk

1 egg, beaten

2 Tablespoons butter, melted

2 Tablespoons cilantro, chopped very fine

Instructions:

Mix all ingredients just enough to blend. Pour into greased glazed flower pots or into a greased 8-inch square pan. Sprinkle finely chopped cilantro on tops. If you like a sweeter cornbread, sprinkle a tiny bit of sugar on top of each muffin before baking. Let batter rest for 10 minutes to get a good crown on flower pots. Bake in preheated oven (425 degrees) for 20 minutes.

Serving ideas: serve with cilantro-mint butter.

Notes: Use a good quality yellow cornmeal; it does make a difference. Garnish the top of each muffin with fresh mint and sprinkle sunflower petals on top of each. (Remember to wash all fresh herbs and flowers.)

Serves: 6