I was working on my first salty muffin recipe for a while, but somehow it just didn’t turn out the way I expected. Until now.
I was a very picky child. Looking back, I gave my parents a pretty hard time trying to figure out whatever it is that would suit my taste. Cabbage was one of my all-time favorite things to eat. Whenever we went to visit relatives, they always served me noodles with braised shredded cabbage: literally, I could eat myself sick with it.
Lately, I’ve been craving those noodles again, but didn’t have the time to make my gluten-free whole grain noodles, so I chose to bake muffins instead. They turned out to be a nice salty and spicy midday/afternoon snack.
Ingredients for 12pcs.:
1 small cabbage or ½ of a bigger one (approx. 600g)
2 tblsp. coconut oil
100g millet (flour)*
50g buckwheat (flour)*
110 brown rice flour
½ tsp. salt
½ tsp. bicarbonate of soda
freshly gorund pepper to taste ( the more the better for me)
70g coconut oil
100g water
2 large eggs
*Because it’s much simpler and cheaper to buy whole millet and buckwheat groats, I stock up of these and ground the amount necessary for each recipe freshly, in a small coffee grinder.
- Shred the cabbage (with a food processor) and braise it in a hot pan on some coconut oil. Work in small portions, if necessary to get the cabbage a little toasted on the edges.
- For the muffin dough, mix the solid ingredients in a separate bowl: the millet, buckwheat, brown rice flour, salt, bicarbonate of soda, season richly with pepper.
- Mix the liquid ingredients separately. If the coconut oil is solid, melt it with some hot water: be careful so that the mixture is not too hot to cook the eggs! 🙂
- Stir in the liquids to the flour mix: the dough should be like pancake dough. If it’s too thick, add some water, if too runny, some rice flour.
- Add the cabbage and divide the mixture into your muffin molds. I use silicone bakeware, because it’s so simple to handle and easy to clean.
- Bake the muffins at 180°C/356 °F for approximately 20 minutes, until the muffintops start turning brown.
I’m considering to try these muffins with red cabbage: I’m curious to know how the coloring would turn out.
I love about these muffins that they are a perfect combination of salty, spicy and sweet, with small pieces of toasted cabbage. In my separate muffin molds an easy take-away snack with only approx. 19 grams of carbs a piece.
This recipe looks delicious. A very new and tasty recipe with cabbage by me because I use cabbage-like traditional recipes. Thank you for sharing