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Coconut Cornbread Muffins with Candied Ginger

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

I 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.

 1 Cup Cornmeal
 1 Cup [Whole Wheat Pastry Flour (you could also use equal quantities Unbleached All-Purpose Flour or regular Whole Wheat Flour)
 1 Tbs. Baking Powder
 1/2 Tsp Salt
 1/2 Tsp Ground Ginger
 1/2 Cup Diced Candied Ginger, plus extra for topping
 1 1/2 Cups light unsweetened Coconut Milk
 2 tsp Vanilla Extract
 1/4 Cup Honey (I used Raw Honey, you can also use equal quantities of Maple Syrup, Agave Nectar or Brown Sugar)
 1 Egg

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.

Nutrition Facts

Serving Size 14 Muffins