Inspired by: Cornbread
- Kapha seasonJan – May in the north
Millet & Corn Muffins
- Serves
- 12
- Portion
- 1 muffin
- Time
- 35 min
- Texture
- Soft
- Season
- Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (12 servings) | Café batch ×5 |
|---|---|---|---|---|
| Polenta / cornmeal | 1 cup | 150 g | 750 g | |
| Spelt flour (wholegrain) | 1 cup | 120 g | 600 g | |
| Millet (whole) | 3 tbsp, cooked | 40 g | 200 g | |
| Baking powder / bicarbonate | 2 tsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Buttermilk (takra), thin | 1¼ cups | 300 ml | 1500 ml | |
| Ghee (cow) | ¼ cup melted | 50 g | 250 g | |
| Maple syrup | 2½ tbsp | 40 g | 200 g | |
| Sweet corn kernels | ⅔ cup kernels | 100 g | 500 g |
Method
How to cook it
Step 1: Mix dry ingredients.
Step 2: Whisk buttermilk, ghee and maple; combine; fold in corn and cooked millet.
Step 3: Fill muffin tin; bake at 200 °C (400 °F) 18 minutes.
Nutrition
Per serving, estimated
Low salt · 0.3 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEggs→Tobuttermilk
- FromSugar→Tomaple
Appears in
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