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.

Callaloo Maisileivamuffinid (callaloo Cornbread Muffins)

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

  1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
  2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, melted butter, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the chopped callaloo.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
  8. 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