|Lemon verbena, lemon thyme and lemon mint flavor these cornmeal muffins.|
Abby posted her recipe for May’s #baketogether event, giving us two versions from which to choose. I tweaked the recipe just a little bit, kept a bit of sugar and used three fresh herbs — lemon verbena, lemon thyme and lemon mint — that work well for any time of day.
For a sweet course, I’d serve these warm, sliced and topped with a strawberry sauce, a bit like shortcake, with some whipped cream on the side. For teatime: Warmed with a slather of butter, maybe a drizzle of honey.
In savory situations, put one of these muffins alongside a salad, perhaps making little crouton. I placed a small knob of goat cheese atop some of the muffins before they went into the oven. Goat cheese and lemony flavors are very compatible.
|From left: Lemon verbena, lemon thyme and lemon mint.|
My first tweak of Abby’s recipe juggles the ratio of flour to cornmeal. My family’s cornbread traditions have never involved wheat flour, only cornmeal, which means it’s a pretty sturdy bread. I kept the all purpose flour, just used a little less of it and a tad more cornmeal.