When Rachel K. first suggested these muffins to me, I was intrigued. They sounded original and tempting. The ease of preparation really appealed to me too. I was thrilled with the results, and I know you will be too.
- Cook & Prep: 45 m
- Serving: 18
Prepare the Muffins
Yields approximately 18 muffins.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all ingredients together well by hand in a large bowl.
Spray muffin tins with nonstick cooking spray and fill with cabbage mixture.
Decorate tops of muffins with white and black sesame seeds as shown.
Bake for a half hour.
Tip: You can also make these in mini muffin tins, or, if you’re short on time, you can pour the mixture into three 9-inch round pans. You will have to adjust the baking times accordingly. These muffins freeze well, so they can also be made in advance.
Variation: To make these muffins low-fat, use 1/4 cup oil and 1/4 cup unsweetened applesauce. I used even less oil and more applesauce and they came out fabulous.
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