Poll a group of people and you will find few, if any, who are undecided when it comes to the taste of cilantro (or coriander). I fall into the cilantro lovers’ camp most definitely! But should you find yourself on the other side of the aisle, fear not. You can easily swap in fresh basil or even baby spinach leaves. And in all of these variations, I think you will agree that green is a gorgeous addition in these airy alternatives to yeast buns. This is my final contribution for Muffin Tin Month, and what a month it has been! We haven’t quite finished all of the deliveries to complete our “Love Your Neighbour Challenge,” but I gave myself a grace period due to two family funerals that occurred in the same month. So we’ll be choosing a few more recipes to make this weekend for people in our neighbourhood and community. Throughout Muffin Tin Month, I used cranberries in abundance, and you will find some delicious pumpkin muffin recipes from other contributors on the Muffin Tin Mania Pinterest board. You are invited to check it out and pin your favourites too! http://www.pinterest.com/aiming4simple/muffin-tin-mania/
Savoury Cilantro Popovers
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 2 Tablespoons tapioca flour
- 1/8 cup (2 Tablespoons) fresh cilantro (coriander), packed
- 1 green onion
- 1 tablespoon olive oil
- scant 1/4 teaspoon sea salt
- Preheat oven to 425 degrees F (218 C). Blend all ingredients in an electric blender until smooth.
- Grease mini muffin tin cups well with butter or oil. Preheat muffin tin for several minutes. Pour in egg mixture. Bake for 15 minutes or until middles of popovers test done. If using a regular muffin tin, allow more baking time. Carefully remove popovers with a knife or spoon. Serve warm.