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Calendula Corn Muffins

 Calendula Corn Muffins
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
15 ServingsPrep: 20 min. Bake: 20 min.

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

  • 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.
Nutritional Facts: 1 serving (1 each) equals 210 calories, 9 g fat (5 g saturated fat), 52 mg cholesterol, 308 mg sodium,

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Calendula Corn Muffins (continued)

Nutritional Facts: 27 g carbohydrate, 1 g fiber, 5 g protein.