This recipe which I am about to share with you all, took some time to perfect. Cornmeal played a significant role in a dietary upbringing, although I no longer consume it as often as in my childhood I still like to tap into that part of my culture.
I supposed you could say these muffins are Caribbean inspired despite the recipe being pulled together from my creative mindset.
There’s something hearty and comforting about eating muffins. I find savoury muffins tend to be overshadowed by their sweet counterpart which is quite sad.
These muffins are dairy free and mostly made with organic ingredients, coconut milk was my choice of nut milk. However, you can use almond or any other nut or seed milk if you wish. Speaking of coconut, coconut powder forms the foundation of this recipe.
I’ve been doing some trial and error with gluten free ingredients and feel coconut powder which is essentially grounded dessicated coconut a great substitute and a much cheaper alternative to coconut flour. Unlike coconut flour the powdered version doesn’t require a large quantity of eggs for structure, two is suffice.
What I like about this recipe is how quickly it all comes together, in less than 30 minutes, you will have whipped up some airy, fairy savoury muffins.
The texture is light and fluffy with the garlic pepper and dried onions which really help to enhance the savoury flavour without being too overbearing.
P.s – I used namely organic ingredients, however feel free to substitute.
- Yields - 6-7 muffins
- ½ cup of organic dessicated coconut
- ¼ cup of organic extra fine cornmeal (polenta)
- 2 large free range eggs
- ½ cup of coconut milk (see above for homemade recipe)
- ¼ cup of olive oil
- 1tsp of organic baking powder
- ⅛ tsp of himalayan pink salt
- 3 tsp of garlic pepper
- 2 tsp of dried onions
- 1tsp of coconut nectar **optional
- Preheat the oven at 375 degrees or gas mark 5.
- Ground the dessicated coconut in a coffee grinder until texture is fine.
- In a large bowl, combine the cornmeal, coconut powder and the rest of the dry ingredients.
- Whisk the eggs, milk and olive oil in a separate bowl.
- Pour the liquid into the dry ingredients bowl and begin to whisk whilst adding the entire content. You will need to work quite methodically here, so that the batter is not overmixed. A moderate amount of mixing results in muffins being light and airy - 20 seconds should yield fluffiness.
- Line a baking tray with muffin cases and spoon the mixture into the cases, filling each one about ⅔.
- Transfer the muffins into the oven and cook for 17-20 minutes. During this time the muffins should peak yielding a soft brown hue.
- Insert a metal skewer into the centre of the muffin to check readiness. If cooked through, remove from oven and place on cooling rack.
These muffins have a very short shelf life - Store in an airtight container in refrigerator and eat within 2-3 days.
For long term preservation freeze after cooling muffins and thaw out when ready to eat.