Calendula Corn Muffins
- 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)
- 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 375u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
butter, sugar, eggs, flour, cornmeal, baking powder, salt, buttermilk, whole kernel corn, cheddar cheese, calendula petals
Taken from www.tasteofhome.com/recipes/calendula-corn-muffins/ (may not work)