I grow a lot of calendula flowers, or pot marigold, in my herb garden and they reseed like crazy and come back every year. A pretty flower where you use only the petals to put on top of a salad or for a bright color accent in these muffins.
Cornbread Muffins with Calendula Petals
- 1 cup stone-ground cornmeal
- 3/4 cup flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 1 cup milk
- 3 tbsp. corn or vegetable oil
- 3/4 cup sharp cheddar cheese, grated
- 1 cup corn kernels
- 1/4 cup calendula petals
Butter a 12 well muffin tin real good and preheat the oven to 375°F. In one bowl combine all of the dry ingredients. In another bowl beat the eggs with the milk and then add the rest of the ingredients except for the petals.
Add the wet ingredients to the dry and mix until combined. Stir in the calendula petals. Fill the muffin wells 3/4 full and bake for 20 minutes or until brown. Let stand for 5 to 10 minutes.
See also my recipes Corn Bread Muffins without Baking Soda and Corn Bread Muffins.