Desserts & Baked Goods - Edible Flower Corn Muffins

¾ cup yellow cornmeal
1 cup brown rice flour
¼ cup organic cane sweetener
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
1 cup soft tofu
¼ cup soymilk
1 large egg, beaten
2 tbsp butter, melted
2 cups edible flower petals

Preheat the oven to 400. Grease a set of muffin tins.

Combine the dry ingredients in a bowl and mix well.

Combine the wet ingredients together in another bowl Mix well. Pour into the dry ingredients. Fold in the flowers and let it sit for five minutes.

Spoon into muffin tins and bake for 20 mins until the muffins are golden and a chopstick inserted in the center comes out clean.

Can be served with floral butter.

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