by avantgurlnyc
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my 3 recipes »
avantgurlnyc's Notes:
Expandfrozen banana leaves, 18-20 pieces cut into 4 ¾″ circles (about the size of a CD, see photo) Ask a question about this ingredient
cooking spray (I like using a Misto instead of Pam) Ask a question about this ingredient
3 eggs, room temperature Ask a question about this ingredient
1 cup all-purpose flour (136 grams) Ask a question about this ingredient
1 ⅛ cup cake flour (136 grams) Ask a question about this ingredient
1 cup coconut milk, divided and room temperature Ask a question about this ingredient
¾ cups sugar (I used a fine granular organic, just slightly brown) Ask a question about this ingredient
¼ cups coconut oil or butter, melted (if using butter, I'd suggest an unsalted European style, like Plugrá) Ask a question about this ingredient
3 teaspoons baking powder Ask a question about this ingredient
½ teaspoons sea salt Ask a question about this ingredient
4 ounces edam or queso de bola cheese, shredded Ask a question about this ingredient
1 tablespoon coconut oil or butter, melted (for brushing tops of muffins, optional) Ask a question about this ingredient
Prepare the banana leaves, scoring around a clean CD you are willing to sacrifice for the sake of culinary arts (this is very arts-and-crafts). In a standard-size muffin pan, give a light coating with cooking spray and place a leaf circle in about 18 reservoirs (it's best if you have two 12-muffin pans).
Ask a question about this stepPreheat oven to 350°F. Sift flours, baking powder and salt together thoroughly in a medium-sized bowl. Set aside.
Ask a question about this stepBeat eggs in a bowl. In another medium-size bowl, whisk ½ cup coconut milk, coconut oil (or butter) and sugar until the sugar is dissolved (coconut oil may solidify if the coconut milk is a bit cold—just mix it a bit more). Fold in eggs to the mixture.
Ask a question about this stepIn a large mixing bowl, gradually mix the dry and wet ingredients together, by electric or manual means.
Ask a question about this stepFill the muffin cups with a heaping ⅛ cup scoop of the batter. Top with a tablespoon of the shredded cheese. Bake in the oven for about 20 minutes or after the "toothpick test" comes out clean.
Ask a question about this stepOptional step: if the tops are not sufficiently "golden," brush the tops with the melted oil/butter and place under the broiler (350°F) for 2 minutes or so.
Ask a question about this step
Amanda is a co-founder of Food52.
Love these!