Cornhusk Muffins
Cornhusk Muffins
6 to 8 dried cornhusks
2 1/4 cups all-purpose flour
2 1/2 tsps baking powder
1/2 tsp baking soda
1 tbsp granulated sugar
1 tsp cumin seeds
1/3 cup vegetable shortening
2 Tbsp butter, cut into chunks
1 cup buttermilk
Place cornhusks into a large bowl with boiling water to cover; let soak about 15 min
Drain, then pat dry & 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 & cumin seeds
Cut in shortening & 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 deg F for 25 to 35 min, until tops of muffins are golden
Serve hot or warm; remove & discard cornhusks before eating muffins
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