I do love making muffins--those little bite-sized morsels. Sweet ones are good as snacks or breakfast, and savoury ones are great with soup or salad for dinner. These beautiful muffins are golden cornbread on the outside and bright green broccoli on the inside. They would be a great side dish for a luncheon; I can imagine a bit of a surprise when friends bite into them!
I got the idea for these muffins from the wonderful Ele at Kitchenist. Her version is a bit sweeter and fluffier--a more traditional white muffin--whereas I have adapted the recipe to be whole grain cornbread surrounding the floret. The cornbread is a family recipe from a university friend from Texas; they know their cornbread. I used the spices similar to those Ele suggested since turmeric and chilli powder to give these a bit of a zing.
Broccoli Cornbread Muffins
inspired by Kitchenist
makes 11 muffins
11 small broccoli florets, each smaller than a muffin cup
1 c (170 g) coarse whole grain cornmeal
1 c (120 g) whole wheat flour
1 T sugar
1 T baking powder
1/2 t salt
1 t turmeric
1/2 t chilli powder
1 1/4 c (310 ml) milk
1/4 c (75 ml) vegetable oil
1/3 c (40 g) grated strong cheese
Blanch the broccoli florets for 3 minutes, then cool with cold water and dry well with a clean tea towel.
Mix the cornmeal, whole wheat flour, sugar, baking powder, salt, turmeric, and chilli powder in a large bowl.
Add the milk, egg, and oil and whisk well.
Fold in the grated cheese.
Put a large spoonful of batter in each of 11 muffin cups and then stand a broccoli floret in each.
Use the remaining batter to cover the broccoli.
Bake at 355 F (180 C) for 20 minutes.
Let cool in the pan for five minutes, then cool completely on a rack.
Please visit Ele's beautiful blog, Kitchenist, for more stunning and clever ideas using vegetables.
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