Callaloo Maisileivamuffinid (Callaloo Cornbread Muffins) is a traditional Dominican (from the Island of Dominica) recipe for a classic breakfast cornmeal muffin that includes tannia or taro leaves in the mix. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Callaloo Cornbread Muffins (Callaloo Maisileivamuffinid).
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In Dominica, callaloo represents the leaves of tannia, a relative of taro. Of course you can substitute taro greens. If you're desperate substitute spinach, but the taste and texture of the resultant muffin will be quite different.
Pre-heat your oven to 190°C then grease or line a muffin tin.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder and salt.
In a separate bowl, b at together the milk, melted butter, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined (do not over mix or your muffins will not rise).
Gently fold in the chopped callaloo then spoon the resultant batter into the prepared muffin tin, filling each well no more than about 2/3 full.
Transfer to the centre of your pre-heated oven and bake for 20 minutes, or until the muffins are golden and a toothpick inserted into the centre of a muffin emerges cleanly.
Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
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