Everlasting Gardener

Joanie Lapic Herb Specialist

Dilly Corn Muffins

1 cup whole wheat flour
1 cup cornmeal
4 tsp. non-aluminum baking powder
1/2 cup raw/turbinado sugar OR 1/3 cup molasses
1 tsp. sea salt
1 cup fresh, frozen or canned corn (drained)
1/2 cup snipped fresh Dill leaves OR 2 1/2 Tbsp. dried
2 eggs
2/3 cup milk, or rice milk
1/3 cup melted butter
~ Stir together flour, cornmeal, baking powder, sugar
(if used instead of molasses), salt, corn and Dill.
Make a well in the center.
~ Combine eggs, milk, and melted butter and molasses,
(if used instead of raw sugar). Mix well.
~ Pour liquids into well in dry ingredients. Stir until just
moistened. Batter should be lumpy.
~ Fill greased muffin tins 2/3 full.
~ Bake at 400 degrees for 15 minutes. Serve warm.

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