Acorn Squash Blossom Cornbread (Muffins)


1 small package Jiffy cornmuffin mix
1/2 teaspoon Old Bay Seasoning
1/8 teaspoon ground cumin
1 egg
1/3 cup of water
1 tablespoon dried onions
2 squash blossoms, coarsely chopped
cayenne pepper to taste
black pepper to taste


Mix all ingredients in a mixing bowl. Let rest for about ten minutes. This will allow the batter to be infused with the spices and also give the onions time to reconstitute. The batter will rise somewhat. Do not remix the batter, but spoon it into 8 to 10 muffin cups or in a well-greased 8-inch cake pan. Place in a 400 degree oven for about 15 minutes. Check. The muffins are done when a toothpick or knife inserted comes out clean. Another test is to tap the top of a muffin, if it springs back the muffins are done. Serve warm with butter.

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