Chive Blossom Corn Muffins

In our farmers newsletter this week they wrote about chive blossoms being edible. 

Hmmm. So, we decided to kick up the flavor of our cornbread muffins! 

So fun, and colorful!

Dice the chive blossoms and add directly into your prepared favorite corn muffin recipe (ours is listed below).

Chive Blossom Corn Bread Muffins

1 1/4 c. flour (your choice of flour; wheat, almond, etc...)

3/4 c. corn meal

1/4 c. Stevia in the Raw (or white sugar)

2 t. baking powder

1/2 t. salt

1 c. skim milk

1/4 c. vegetable oil

2 egg whites

1 c. fresh or thawed frozen corn

approximately 8 chive blossoms, diced (or whatever you have on hand)

Heat oven to 400 degrees. Place muffin paper liners into a 12 muffin pan. 

Combine dry ingredients. Stir in milk, oil, egg whites, and corn. Mix until just combined. Gently fold in diced chive blossoms. Pour batter into muffin cups. Bake 15 to 20 minutes or until golden brown.