Recipes from Mexico :: Mexican Tortillas and Breads
6 to 8 dried cornhusks
2 1/4 (two and one-fourth) c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. sugar
1 tsp. cumin seeds
1/3 c. vegetable shortening
2 Tbsp. butter, cut into chunks
1 c. buttermilk
Place cornhusks into a large bowl with boiling water to cover; let soak about 15 mins. Drain, then pat dry and tear lengthwise into 1 1/2- to 2-in. wide strips.
In each of 11 greased 2 1/2-in. muffin c., place 2 or 3 cornhusk strips, crossing centers of strips at bottom of each c. so ends fan out around sides. Set aside.
In a large bowl, mix flour, baking powder, baking soda, sugar and cumin seeds. Cut in shortening and butter until mixture resembles coarse crumbs. Add buttermilk to flour mixture; stir just until dry ingredients are in an even way moistened.
Spoon about 1/4 c. batter into each lined muffin c.. Bake at 375 degrees fahrenheit for 25 to 35 mins., until tops of muffins are golden. Serve hot or warm; remove and discard cornhusks before eating muffins.
