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PrintCORNBREAD MUFFINS
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
- To make the muffins, heat the oven to 200°C and grease a muffin tray. Mix the flour, sugar, polenta, baking powder and salt in a bowl, than mix in the egg, milk and melted butter.
- Divide the mixture evenly among the holes and bake for 20 minutes.
- While they are baking, heat the oil in a pan and gently fry the onion, celery, chilli and garlic with the gumbo spice mix until soft.
- Add the stock, tomatoes, okra and bay leaf, then bring to the boil.
- Add the sweet potato and cabbage to the pan, then cover and cook for 15 minutes until the potato is tender.
- Season, discard the bay leaf, then serve with the muffins hot from the oven.
INGREDIENTS
- 400 grams Tomatoes, chopped
- 20 Okra, stems removed
- 2 Bay leaf
- 400 grams Sweet potatoes, peeled and cubed
- 100 grams Cabbage, finely shredded
- 2 tablespoon Sesame Oil
- 1 Red onion, chopped
- 2 Celery, chopped
- 2 Fresh red chilli, deseeded and finely chopped
- 2 Garlic clove, finely chopped
- 150 ml Vegetable stock
- ½ teaspoon Salt
- A large pinch Pepper
The Gumbo Spice Mix
- 1 teaspoon Dried thyme
- 1 teaspoon Cayenne
- 1 teaspoon dried oregano
- 1 teaspoon white pepper and salt
The Muffins
- 300 grams All-purpose flour
- 50 grams Icing sugar
- 300 grams Polenta
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 Egg, beaten
- 250 ml Milk
- 200 grams Butter, melted
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