Food + Wine

Muffin Tin Mans

…or Coconut Blue Corn Muffins, if you’re not as weird as my family. 
We got a little cheeky with the name because these corn muffins, made with blue corn meal, ended up looking…kinda grey or let’s say, tarnished silver in color…you know, like the Tin Man. So my daughter (the big Wizard of Oz fan of the house) and I started calling them Tin Man Muffins. We thought we were all cute and clever until my husband from the next room called out, ‘What about Muffin Tin Man’s?  
And that’s why I love him. 
These corn muffins are made gluten free and lactose free- due to the fact that they use coconut flour instead of wheat, and coconut milk instead of cow’s milk. They have a rich coconut flavor, and are delightful for breakfast, a snack, or on the side of some braised pork, which is how we enjoyed them. 
They’re the right amount of rich, delicately sweet, and incredibly healthy! -Each muffin has over 6 grams of fiber and 6 grams of protein!! …that’s kinda awesome for something that’s normally fairly devoid of either. 
The whole family loved them! 
And I hope you will too, whatever what you end up calling them. 

Here’s how you make ’em…



In a large mixing bowl, mix all of your dry ingredients:
1 cup blue corn meal (white or yellow cornmeal works perfectly fine, obviously.  I just happened to have the blue to use up!!)
1/2 cup coconut flour 
2 TB nutritional yeast flakes 
1 1/2 tsp baking powder  
1/2 tsp kosher salt 
Whisk to break up any lumps and fully combine. Set aside. 
In a smaller mixing bowl, mix your wet:
2 cups / 1 (13.5 oz) can full fat coconut milk
2 large eggs 
-1/2 cup unsweetened applesauce
-2 TB agave nectar 
Using the same whisk, beat the eggs into the milk, applesauce and agave until completely smooth. 
Add your wet to the dry until combined. 
Using a large ice cream scoop, scoop out equal amounts of batter into 6 large, greased muffin cups. 
Allow the batter to rest for about 3 minutes before baking.  This helps your muffins have that beautiful, rounded crown.
Bake in a preheated 400 degree oven for 18 minutes, or until the edges have become a light golden brown. (Be careful not to over-cook these, as they can dry out. A little bit of softness in the centers is fine as long as there’s a light golden brown on the edges.)  


Once they’re out of the oven, remove the muffins from the tins and allow to cool on a wire rack. 
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