Recipe For Cooking Cornhusk Muffins

Toaster Oven Muffins :: Savory Muffins

Cornhusk Muffins

6 to 8 dried cornhusks
2 1/4 C. flour
2 1/2 tea. baking powder
1/2 tea. baking soda
1 Tbsp. sugar
1 tea. cumin seeds
1/3 C. vegetable shortening
2 Tbsp. butter, cut into chunks
1 C. buttermilk

Place cornhusks into a lrg. bowl with boiling water to cover; let soak about 15 min. Drain, then pat dry and tear lengthwise into 1 1/2- to 2-in. wide strips.

In each of 11 prepared 2 1/2-in. muffin C., place 2 or 3 cornhusk strips, crossing centers of strips at bottom of each C. so ends fan out around sides. Set aside.

In a lrg. bowl, mix flour, baking powder, baking soda, sugar and cumin seeds. Cut in vegetable shortening and butter until mixture resembles coarse crumbs. Add buttermilk to flour mixture; stir just until dry ingredients are evenly moistened.

Spoon about 1/4 C. batter into each lined muffin C. Bake at 375 degrees F for 25 to 35 min., until tops of muffins are golden. Serve hot or warm; remove and discard cornhusks before eating muffins.