Savory Corn Muffins



Courtesy of Kert Peterson for At Table

Super easy

Savory Corn Muffins


For 1 Batch(es)


  • Dry ingredients:
  • 1 cups cooked millet
  • 1 cups cooked quinoa
  • 1 cups cornmeal
  • 1/2 cups sorghum flour
  • 1/2 cups coconut flour
  • 1 teaspoons salt
  • 2 tablespoons chopped fresh herbs (such as sage, marjoram and oregano)
  • 1/4 teaspoons ground white or black pepper
  • 1 teaspoons baking soda
  • 1 teaspoons baking powder
  • Wet ingredients:
  • 1/2 cups milk
  • 1/2 cups plain yogurt
  • 1/3 cups coconut oil
  • 1/3 cups agave nectar
  • 1 egg, beaten
  • 2 tablespoons 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
  • 1 egg, beaten

Savory Corn Muffins Directions

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. Gently mix the wet ingredients into the dry ingredients, being careful not to over mix.
  5. Spoon into muffin tins, and bake at 375 until golden brown. These are delicious served warm and spread with butter.

Be the first to post a review

You must be logged in to review


Recipe Search