One of the things I enjoy most about running in the spring is passing by people's gardens in thier yards and seeing the first signs of life popping out of the ground. Especially in the form of flowers. It is a little early for tulips in my neck of the woods, but the lovely little yellow daffodils have arrived! They look so cheery thanks to their bright color! It is always tempting to pick some, but then nobody else would be able to enjoy them...plus it would be considered stealing and tresspassing.
|Flowers from my Dad's Garden|
I was thinking it would be cute instead to make some baked good into a yellow flower shape to enjoy. Maybe I was just hungry, as I hadn't had breakfast yet, but I thought something cornmeal based would be perfect! I find that there are very few people in the world that don't like cornbread or corn muffins in some form or another. I am no exception. The sunny yellow color it has as well as the sweet corn flavor and wonderful cakey yet substantial texture make them so delicious. I especially love the combination of cornmeal baked goods and lemon, or with berries. I have made lemon cornmeal blueberry muffins in the past and loved them!
2 cups corn flour, plus more for dusting
1 cup medium grind cornmeal
1/2 cup maple sugar (or granulated sugar)
2 1/2 tsp baking powder
1 stick cold Earth balance vegan butter, cut into chunks
2 Tbsp lemon juice
1 Tbsp pure vanilla extract
1/2 cup strawberry jam (heaping) preferrably home made* but storebought is fine
coconut milk for topping
turbinado sugar for sprinkling