Callaloo Maisileivamuffinid (callaloo Cornbread Muffins)
Callaloo maisileivamuffinid, or Callaloo Cornbread Muffins, are a delicious and savory treat from Dominica Cuisine. These muffins are a perfect combination of callaloo, a leafy green vegetable, and cornbread, creating a unique and flavorful snack or side dish.
Ingredients
- 1 cup callaloo, chopped
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 2 eggs
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped callaloo.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per muffin
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 7g
Supplies
Muffin tin Mixing bowls Whisk Spoon
Tools
Oven
Serving suggestions
Serve the Callaloo Cornbread Muffins warm as a side dish with a main meal, or enjoy them as a snack on their own.
Tips & tricks
For a spicier kick, add some finely chopped scotch bonnet pepper to the batter for a Caribbean twist.
Cost
$10