Wednesday, June 1, 2011

Dill-Sage Cornmeal Muffins

My husband will sometimes out of the blue suddenly disappear into the kitchen and turn up a half hour later with a treat of some kind.  A couple weeks ago it was Cornbread Muffins.  They really hit the spot and I enjoyed them.  When he wanted to make more, I gave him this recipe for an even better muffin that we used with dinner and breakfast.

Sage-Dill Cornbread Muffins
1 1/4 cups sifted flour                                                                         
3/4 cup cornmeal
2 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon minced fresh sage or 1 teaspoon dried sage
2 tablespoon minced fresh dill or 2 teaspoon dried dill
1 cup milk
1/4 cup vegetable oil
1 egg
4 to 6 calendula flowers, pull out the petals

Grease 12 muffin cups. Preheat oven to 400 F. Sift the dry ingredients into a large mixing bowl. If using dried herbs, add them to the dry ingredients.
If using fresh herbs, add them to another bowl with milk, vegetable oil and eggs and use a whisk to beat together until they are smooth.
Add the liquid ingredients to the dry, mixing just until the flour is moistened. Do not over mix. Spoon the batter into the prepared muffin cups to 2/3 full. Sprinkle flower petals on top of each muffin.
Bake for 15 to 20 minutes or until muffins are golden. Serve warm.

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