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Sage Dill Cornmeal Muffins

By Donna Frawley

muffinAdd fresh herbs to liquid, or add dried herbs to dry ingredients.

Makes 12 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, petals pulled from center

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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