Savory Corn Muffins
Description
Gluten-free
Courtesy of Kert Peterson for At Table
Ingredients
1 c. cooked millet
1 c. cooked quinoa
1 c. cornmeal
½ cup sorghum flour
½ cup coconut flour
1 t. salt
2-3 T. chopped fresh herbs (such as sage, marjoram and oregano)
¼ t. ground white or black pepper
1 t. baking soda
1 t. baking powder
Wet ingredients:
½ c. milk
½ c. plain yogurt
⅓ c. coconut oil
⅓ c. agave nectar
1 egg, beaten
2 T. flax seed (finely ground and soaked in 4T water; let sit for 5 min before adding) **note: if you do not have flax seed, add one additional
egg, beaten**
Methods/steps
Preheat oven to 375°.
1) Prepare dry ingredients: Using your hands, coat the millet and
quinoa with flours and cornmeal. Add the remaining dry ingredients
mixing gently to blend together.
2) Prepare wet ingredients: Mix together the milk, yogurt, coconut oil,
agave nectar and egg, then vigorously whisk prepared flax seed into the
rest of the wet ingredients.
3) Gently mix the wet ingredients into the dry ingredients, being careful not to over mix.
4) Spoon into muffin tins, and bake at 375 until golden brown. These are delicious served warm and spread with butter.
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