fonio muffins
(My substitution for cornbread)
I miss cornbread. I used to make it when I made midwest chili (which is a ground beef sort of soup which sounds weird, now that I type that out, but is delicious). I discovered fonio when watching a cooking competition. I tweaked the recipe a bit to fit my family’s taste and this is what I ended up with.
1 cup fonio grain (I ordered from Amazon)
2 1/2 cups gluten-free flour
1 1/4 cups sugar
3 3/4 tsp baking powder
1 1/4 tsp salt
1 cup oil (I use canola)
1 2/3-1 3/4 cups coconut milk (I use a 12.2 oz can)
Prepare 2 muffin pans and preheat oven to 350°F (180°C).
Measure 1 cup of the grain and add to a large bowl. Add flour, sugar, baking powder and salt.
Measure 1 cup of oil and add the coconut milk in a separate bowl. Use immersion blender or hand mixer to blend.
Pour wet ingredients into the dry ingredients in the large bowl and stir to combine.
Distribute the batter evenly between the two muffin pans.
Bake 20-25 minutes.
Makes 24 muffins.
Just a reminder…Make a sink full of HOT, SOAPY water to make cleanup easier. You’ll thank me!
Gather ingredients.
I ordered my fonio from Amazon.
Prepare two muffin pans and preheat oven.
Measure 1 cup of fonio and add to a large bowl.
Add the rest of the dry ingredients (2 1/2 cups flour, 1 1/2 cup sugar, 3 3/4 tsp baking powder, 1 1/4 tsp salt).
Measure coconut milk or use a 12.2 oz can.
This shows that my can of choice is between 1 2/3 and 1 3/4 cup of milk.
I prefer to use an immersion blender…
…because it breaks up the solids and makes it easier to incorporate.
Add the liquid to the dry ingredients and mix.
Distribute evenly into the muffin pans.
Bake 20-25 minutes.
