Calendula Corn Muffins Recipe

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This muffin is truly unique with calendula petals mixed in the batter. They are a perfect side for a big bowl of chili.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Calendula Corn Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 15 Servings

20 20 40

Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1-1/2 cups 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

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.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.

Nutritional Facts 1 serving (1 each) equals 210 calories, 9 g fat (5 g saturated fat), 52 mg cholesterol, 308 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Calendula Corn Muffins in Birds & Blooms October/November 1999, p55