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Cinnamon Okra Muffins

From Suncoast Co-op

<p>I was inspired by a local grower and Suncoast Co-op member who was in a quandry in what she could do with her abundance of okra she was harvesting so I made it my mission to seek out a recipe different and new by using okra as the main ingredient. I&#8217;ve enjoyed the muffins and I hope you do too.</p>
Source: (Entered by Deborah Jimenez)
Serves: 12 to 18 muffins

2 1/2 cup organic unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 tsp baking soda
1 cup organic ginger ale
2 organic eggs
1/4 tsp ground ginger
1 tsp ground cinnamon
3/4 cup organic sugar
1/2 cup organic solid coconut oil or unsalted organic butter butter
1 cup pulverized okra
12-18 paper muffin cup liners
1 12 count muffin pan
Below are ingredients for the frosting
8 oz organic cream cheese room temperature
1/2 cup organic solid coconut oil or unsalted organic butter at room temperature butter
2 cups organic powdered sugar
1 Tbsp Ground Cinnamon (add less or more to the liking of your taste)

Step by Step Instructions
  1. Muffin Instructions: 1. In a food processor or blender add chopped up okra and blend until it is smooth like guacamole. I used a blender because it had a pulverize setting. Set the 1 cup pulverized okra to the side for later directions.
  2. 2. In a medium size mixing bowl combine flour, baking soda, baking powder, salt, ground cinnamon, and ground ginger. Set aside.
  3. 3. In a different medium-sized mixing bowl, mix the sugar and solid coconut oil or butter until light and fluffy. You can achieve this quicker by using an electric mixer.
  4. 4. Mix the eggs into the butter/sugar mixture one at a time until lightly mixed in.
  5. 5. Alternately mix the flour mixture made earlier and the ginger ale into the wet ingredients until just combined.
  6. 6. Fold in the okra till it is blended well into the batter
  7. 7. Divide the batter into the 12 cupcake liners. I filled my liners to the very top and they did not overflow while cooking but I still had batter left over so I made another ½ dozen with the left over batter which were slightly smaller muffins when done.
  8. 8. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched. I checked mine with a toothpick and when pulled out clean they were done.
  9. 9. Immediately remove from the muffin tin and place on a paper towel to draw up any moisture the okra may have created
  10. 10. Cool before putting on cinnamon cream cheese frosting
  11. Cinnamon Cream Cheese Frosting Instructions:
  12. 1. Mix cream cheese and coconut oil or butter until light and fluffy.
  13. 2. Slowly mix in powdered sugar (add more than 2 C if you prefer a thicker frosting). Note: You can make your own powdered sugar by placing regular organic sugar in an electric spice/coffee bean grinder and grind until powder form.
  14. 3. Slowly mix in the cinnamon until you’ve reached your desired taste. Note: I used a little bit under a tablespoon but again it is best to start adding gradually until you've reached your desired cinnamon flavor. You may find you want to add more than a tablespoon???
  15. 4. Spread or pipe the frosting on to muffins.