Q. Why shouldn’t you tell secrets in the garden?
A. Because the corn has ears and the potatoes have eyes.
Double Corn Muffins
Here is a recipe to make with some help from a grown up.
2 1/2 cups cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup oil
3 tablespoons honey
1 1/2 cups dairy or nondairy milk
1/2 cup corn
Preheat oven to 3750F.
Combine dry ingredients in a bowl. Make a hole in the center and add oil, honey and milk. Stir gently until batter is smooth. Stir in corn.
Spoon batter into an oiled muffin tin, filling almost to the top. Bake or 20 to 25 minutes.
Makes 12 muffins
© Nikki & David Goldbeck, American Wholefoods Cuisine (Ceres Press)