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cornhusk Muffins 6 To 8 Dried Cornhusks
2 1/4 Cups All-purpose Flour
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Tablespoon Granulated Sugar
1 Teaspoon Cumin Seeds
1/3 Cup Vegetable Shortening
2 Tablespoons Butter, Cut Into Chunks
1 Cup Buttermilk place Cornhusks Into A Large Bowl With Boiling Water To Cover; Let Soak About 15 Minutes. Drain, Then Pat Dry And Tear Lengthwise Into 1 1/2- To 2-inch Wide Strips. in Each Of 11 Greased 2 1/2-inch Muffin Cups, Place 2 Or 3 Cornhusk Strips, Crossing Centers Of Strips At Bottom Of Each Cup So Ends Fan Out Around Sides. Set Aside. in A Large Bowl, Mix Flour, Baking Powder, Baking Soda, Sugar And Cumin Seeds. Cut In 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 Cup Batter Into Each Lined Muffin Cup. Bake At 375 Degrees F For 25 To 35 Minutes, Until Tops Of Muffins Are Golden. Serve Hot Or Warm; Remove And Discard Cornhusks Before Eating Muffins. |
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