AuthoradminCategoryCoconut, Cornbread, Desserts, SnacksCuisineAmericanCooking MethodBakingDifficultyBeginnerI promised the kids this past weekend that we would do some baking. While they were busy running around the house being playful and territorial, I invented this recipe for Coconut Cornbread Muffins with Candied Ginger.
Preheat oven to 400 F.
Prepare muffin cups with liners or butter/spray and flour pans.
In a medium bowl stir together the dry ingredients: cornmeal, flour, baking powder, salt, ground ginger and candied ginger. In a separate bowl whisk together the wet ingredients: coconut milk, vanilla, honey and egg.
Combine all ingredients together. Stir until just mixed.
Add batter to muffin tins, leave a small amount of room on top for expansion.
Gently press additional candied ginger onto the tops of muffin batter. Bake for about 15 minutes until golden and a toothpick comes out clean.
Cool muffins on rack.
Press in some candied ginger for topping.
Ingredients
Directions
Preheat oven to 400 F.
Prepare muffin cups with liners or butter/spray and flour pans.
In a medium bowl stir together the dry ingredients: cornmeal, flour, baking powder, salt, ground ginger and candied ginger. In a separate bowl whisk together the wet ingredients: coconut milk, vanilla, honey and egg.
Combine all ingredients together. Stir until just mixed.
Add batter to muffin tins, leave a small amount of room on top for expansion.
Gently press additional candied ginger onto the tops of muffin batter. Bake for about 15 minutes until golden and a toothpick comes out clean.
Cool muffins on rack.
Press in some candied ginger for topping.
