Golden Corn Muffins with Calendula Petals

Makes 12 / Golden, tender little muffins get a subtle, peppery lift from calendula flowers. For extra zest, try adding finely minced red peppers or jalapeños.

1 cup stone-ground cornmeal
3/4 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
2 extra-large eggs
1 cup milk
3 tablespoons corn or vegetable oil
3/4 cup grated cheddar cheese
1 cup corn kernels, fresh or frozen and thawed
1/4 cup calendula petals

1. Butter a muffin pan and preheat oven to 375°F. In a mixing bowl combine cornmeal, flour, baking powder, and salt. In another bowl, beat eggs and add milk and oil, blending well. Stir cheese and corn into wet ingredients, mixing well.

2. Pour wet ingredients into dry and blend. Stir calendula petals into batter. Fill muffin tins almost full, dividing batter evenly.

3. Bake for 20 minutes, or until golden brown. Let stand for 5 minutes, remove muffins from the pan, and serve warm with or without butter or molasses.