Cornhusk Muffins

Ingredients

• 6 to 8 dried cornhusks
• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 teaspoon cumin seeds
• 1/3 cup vegetable shortening
• 2 tablespoons butter, cut into chunks
• 1 cup buttermilk

Instructions

1. Place cornhusks into a large bowl with boiling water to cover; let soak about 15 minutes.
2. Drain, then pat dry and tear lengthwise into 1 1/2 to 2 inch wide strips.
3. In each of 11 greased 2 1/2 inch muffin cups, place 2 or 3 cornhusk strips, crossing centers of strips at bottom of each cup so ends fan out around sides. Set aside.
4. In a large bowl, mix flour, baking powder, baking soda, sugar and cumin seeds.
5. Cut in shortening and butter until mixture resembles coarse crumbs.
6. Add buttermilk to flour mixture; stir just until dry ingredients are evenly moistened.
7. Spoon about 1/4 cup batter into each lined muffin cup.
8. Bake at 375 degrees F for 25 to 35 minutes, until tops of muffins are golden.
9. Serve hot or warm; remove and discard cornhusks before eating muffins.