A very good cornbread muffin from ” Cook as You Are” by Ruby Tandoh.
Ingredients
- 90 g fine cornmeal
- 90 g plain flour
- 2 tsps baking powder
- 1-2 tsps gochugara to taste
- generous pinch of salt
- 175 g cabbage kimchi
- 100 ml kimchi juice
- 4 spring onions trimmed and thinly sliced
- 120 g cheddar grated
- 2 medium or large eggs lightly beaten
- 60 g butter melted
Servings:
Instructions
- Preheat the oven to 200 C, Fan 180, Gas 6 and get out a 12 hole muffin tin.
- In a mixing bowl stir together the fine cornmeal, flour, baking powder, gochugaru and salt. Squeeze out the kimchi cabbage leaves really well using your hands until most of the liquid is drained- collecting the juice in a small bowl. Chop the squeezed kimchi into smallish chunks.
- Add the chopped kimchi, spring onions and cheddar to the flour mix and stir roughly to combine. Add the measured kimchi juice then add the egg and melted butter. Stir together until you have a thick golden batter.
- Divide the batter between the holes in the muffin tin , filling each hole no more than three quarters full. Place in the preheated oven and bake for about 20 minutes. They should be well risen and springy to the touch. Serve warm or cold.
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