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Cabbage & pepper muffins

March 14, 2014 By Nora 1 Comment

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.

Cabbage - pepper muffins

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.

Cabbage - pepper muffins

  1. 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.
  2. 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.
  3. 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! 🙂
  4. 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.
  5. 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.
  6. 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.

Cabbage - pepper muffins

Related posts:

Pumpkin & poppy seed muffins Raw cocoa & chia seed energy balls Hazelnut shortbread cookies: sugarfree, gluten-free, vegan recipe Plum and walnut amaranth bars

Filed Under: dairy-free, gluten-free, sugar-free, vegetarian, yeast-free Tagged With: cabbage, low glycemic, muffin, on the road, salty, snack

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Reader Interactions

Comments

  1. Tania Mushtaq says

    November 17, 2020 at 11:14 am

    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

    Reply

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I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

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