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Edible
Flower
Muffins w/ Calendula Butter
Preheat
oven to 400° F. Grease a set of muffin tins (12) or a 8 inch
square baking dish.
Combine
cornmeal, pastry flour, sugar, baking powder, baking soda,
and salt in a large bowl. Mix well.
In another bowl, mix together the tofu, soymilk, egg, and margarine.
Mix with cornmeal mixture to form a wet batter.
Mix in flower petals and let the batter sit for ten minutes.
Spoon batter into muffin tins, or pour into baking dish.
Bake for 20 to 25 minutes until the muffins turn golden around the edges
and a knife inserted in the middle comes out clean.
To make the butter:
Blend ingredients together in a small bowl.
Use
right away or cover and refrigerate for up to 1 week. |
Ingredients
Corn Muffins:
½ c.
organic yellow cornmeal
1 c. organic whole wheat pastry flour
½ c.organic cane sweetener
2 tsps baking powder
½ tsp baking soda
½ tsp salt
1 c. tofu (soft)
½ c. soy milk
1 Large egg, beaten
2 Tbsps butter or ghee, melted
2 cups edible flower petals
½ cup calendula butter
Calendula Butter:
8 Tbsps (1 stick) butter, at room temperature
½ cup calendula petals.
NOTE: Always
use flowers when freshest, and be sure you're getting them
from an organic source so you're not ingesting pesticides.
Ghee is Indian clarified butter. Ghee is available in most
Indian specialty stores as well as many organic/health food
type stores and markets. It is ideal for cooking because
it does not burn unless heated to excess and can be kept
indefinitely without refrigeration as long as it is covered
and stored in a cool, dry location. In Aryurveda, ghee is
believed to be a healing food, promotive of memory and intelligence
and also the base for herbal ointments to treat burns, skin
rashes. Ghee is considered good for all doshas (body types)
however, Kapha types are warned not to overdo it.
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