Corn Pale Faces

For the males, peel the corn cobs and remove the hair. Bring plenty of water to the boil. Add sugar and milk and cook the corn cobs in it for 20 minutes. Drain and leave to cool. Wash the vegetables. Drain and slice the olives. Fill eight slices with one piece of salami each. Slice the radishes. Cut four different mouths from the red bell bell pepper and cut the green bell bell pepper into narrow strips. Peel the carrots and radish. Carve the noses out of two carrots. Using a spiral slicer, cut the third carrot and radish into thin strips. Use toothpicks to pin eyes, noses and mouths. Stand the corn on the cob upright (if necessary, cut a piece away to make it stand better), tie the scarves around it, and finally hang the vegetables cut into strips as hair over the corn on the cob. Preheat the oven to 200°C for the hats. Generously grease a muffin tray with 12 wells with butter. Wash the zucchini and lemon. Peel zucchini thinly, remove the stem end and grate coarsely. Grate lemon zest. Place dry ingredients in a bowl and mix. In a second bowl, whisk together eggs, buttermilk and oil until foamy. Add to the flour mixture and fold in. Divide the batter evenly among the muffin cups and bake on the middle rack for about 30 minutes. Let cool. Cut the slices of whole wheat bread into ovals, then place the muffins upside down on them.

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