On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super-sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This corn bread is just one way we use some of the bounty!
Sour cream adds a mild tang to these tender, golden poppy seed muffins submitted by Nancy Register of Raleigh, North Carolina. “My daughter fell in love with these muffins when my sister made them for her.”
“My husband and I try to eat in a healthful way, decreasing fat and calories wherever possible," writes Carol Braly of South Fork, Colorado. "These homemade biscuits are one of our favorite weekend breakfasts.”
“These muffins remind me of my trip to Italy," says Cheryl H. of Columbus, Ohio. "They make great light bites at a buffet or party. I often freeze extra basil so I can enjoy them during cooler months.”
Pair the tasty muffins with a hearty bowl of soup when the air gets nippy…or wrap several with some cream cheese spreads for a quick hostess gift, Cheryl suggests.
Besides the great flavor, the appeal of these sweet rolls is that they don't need any yeast. They are ready to bake with less than 30 minutes of prep. Serve them as a special treat for breakfast or brunch. I've even used them for a delicious dessert.—Pam Hunt, Moore, Oklahoma