Gluten-free and you’d never know. I found this recipe in, ‘Vegetarian Everyday’, by David Frenkiel and Luise Vindahl and they’re a perfect savory dinner muffin. My only change was to remove the salt completely from the recipe…there’s enough to go around in the olives and feta – enjoy!
Corn, Millet (and Olive and Feta) Muffins
3/4 c. raw millet AND 1/2 c. boiling water
1 c. EACH cornmeal AND rice flour
2 t. baking powder AND 1 t. baking soda
3 eggs, beaten
1 cup plain yogurt AND 1/2 c. extra virgin olive oil
~25 kalamata olive, pitted and halved AND 1 c. crumbled feta
3 T. fresh oregano leaves, chopped
Preheat the oven to 350 and line your muffin tin with paper liners. In a small bowl, combine the millet with the boiling water and allow it to sit and soak for about 5 minutes, then use a fine sieve to give it a rinse. In a large bowl, combine the millet, cornmeal, rice flour, baking powder and baking soda.
In a separate medium bowl, beat the eggs for a couple of minutes until fluffy (I used my electric hand mixer), then whisk in the yogurt and olive oil. Add the wet mix to the dry and use a sturdy spatula to stir it all until well combined. Add in the olives, feta and oregano and mix well.
Evenly fill each muffin cup with the batter – they will look quite full, but this makes a perfect 12 muffins, and they don’t rise much. Bake for about 20 minutes until the tops are golden and crusty. We enjoyed ours warm with a bit of butter and honey (and a big bowl of soup).
- Category: Muffins, Corn, Millet