The Wildflower Inn
Bed and Breakfast

Falmouth, Massachusetts

Specialty Recipe

Corn Flower Muffins

Ingredients

3/4 cup yellow cornmeal

1 cup unsifted flour

1/4 cup sugar

2 teaspoons double-acting baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup sour cream

1/4 cup milk

1 egg, beaten

2 Tablespoons butter, melted

2 Tablespoons cilantro, chopped very fine

Mix all ingredients just enough to blend. Pour into greased glazed flower pots or into a greased 8-inch square pan. Sprinkle finely chopped cilantro on tops. If you like a sweeter cornbread, sprinkle a tiny bit of sugar on top of each muffin before baking. Let batter rest for 10 minutes to get a good crown on flower pots. Bake in preheated oven (425 degrees) for 20 minutes.

Serving ideas: serve with cilantro-mint butter.

Notes: Use a good quality yellow cornmeal; it does make a difference. Garnish the top of each muffin with fresh mint and sprinkle sunflower petals on top of each. (Remember to wash all fresh herbs and flowers.) Individual glazed flower pots are available from Claybakers -- (800) 401-CLAY (2529)

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)