[Bhutta Masala] Cornbread Muffins

[Bhutta Masala] Cornbread Muffins

By Shivangi Rao
Note: Instructions include options for both American and Indian style cornbread muffins!
Course Appetizers, Breads, Breakfast, Side Dish, Vegetarian Dishes
Servings 10

Ingredients
  

  • 1 cup blanched fine almond flour I prefer Bob’s Red Mill brand
  • 1/3 cup coconut flour I prefer Bob’s Red Mill brand
  • 2 tsp grain-free baking powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne or red chili powder if making Indian style only; add more if you like a lot of heat. Add less if your cayenne powder is stronger or if you can’t handle a lot of heat. You can always sprinkle more on top as a garnish later once baked
  • 1/2 tsp smoked paprika optional – if making Indian style only. Gives it a smoky flavor
  • 1/2 tsp chaat masala optional – if making Indian style only
  • 1/2 cup coconut milk full fat
  • 1/4 cup honey
  • 2 tbsp coconut oil or ghee melted
  • 3 pasture-raised eggs beaten
  • For Topping Each Individual Muffin:
  • Grassfed salted butter
  • Pinch of red chili powder for color If making Indian style only
  • 3-4 leaves of cilantro chopped if making Indian style only
  • A small squeeze of fresh lime juice if making Indian style only

Instructions
 

  • Pre-heat oven to 350 degrees F.
  • Line a muffin tin with 9-10 muffin cups or parchment paper.
  • Mix all dry ingredients (including spices if making Indian style) together in a mixing bowl until fully combined.
  • Mix all wet ingredients together separately.
  • Pour wet ingredients into dry and mix until fully combined. This is your batter.
  • Pour muffin batter into muffin tin (3/4 way full)
  • Bake for 15-20 minutes or until tops of muffins are golden brown.
  • Remove from the oven and let cool.
  • To eat Indian style: Once cooled to room temperature, top each muffin with a pat of salted butter, pinch of chili powder, chopped cilantro, and a small squeeze of lime. Eat immediately and enjoy it!
  • To eat American style: Once cooled to room temperature, top each muffin with a pat of salted butter and an extra drizzle of honey (optional). Eat immediately and enjoy it!
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Tried this recipe?Mention @raodyrecipes if you like it!
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2 comments

  1. Theresa

    I dont see cornmeal/corn in this recipe and am wondering what makes them cornbread muffins?

    Reply

    1. Shivangi Rao

      Hi Theresa! These taste like cornbread but don’t have corn in them because I’m intolerant to grains including corn. This recipe is grain free mimicking the texture and taste without including corn! Hope that helps!

      Reply

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