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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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this goes with the Jamaican lamb chops Ingredients:
1/4 cup yellow cornmeal |
1/4 cup all-purpose flour |
1/4 tsp. baking powder |
1/4 tsp. baking soda |
1.4 tsp. kosher salt |
1/2 cup lite coconut milk |
1 egg white |
1/4 cup sweetened shredded coconut |
1 tbsp. red bell pepper, minced |
Directions:
1. Preheat the oven to 375 degrees, coat a mini muffin pan with nonstick cooking spray.
2. Combine cornmeal, flour, baking powder, baking soda and salt in a bowl, set aside.
3. Whisk coconut milk, egg white and oil together in a small bowl. Pour wet ingredients into dry, then add coconut and bell pepper and mix until well blended.
4. Scoop bater into 8 mini muffin cups and bake until a toothpick inserted in the center comes out clean, 15 minutes
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