The perfect on the go snack or picnic treat, which is gluten free and full of flavour. Luise and David from The Green Kitchen continue to please me with great vegetarian and vegan recipes. I love it!
With combination of corn flour and millet is a surprising but very tasteful one. The millet brings a bit of crunch, which is very good for the texture of the muffins.
I have used olives, sun dried tomatoes and flat leaf parsley, but feel free to vary around and use the flavour you like most.
Vegan? Not a problem, simply leave out the feta cheese and use soy yoghurt. To replace the egg, use 3 tbsp of chia seeds and 100 ml of water. Stir well and set aside in the fridge for 15 minutes before using it.
savoury muffins with corn flour and millet
savoury muffins with corn flour, rice flour, millet, yoghurt, feta, olives, sun dried tomatoes and parsley
- 100 gr rice flour
- 150 gr corn flour
- 130 gr millet raw
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 eggs
- 225 ml greek yoghurt
- 120 ml olive oil extra virgin
- 200 gr feta
- 25 gr kalamata olives
- 50 gr sun dried tomatoes
- 5 gr flat leaf parsley
preheat the oven to 180 degrees Celcius, fan-mode
cover the millet with 120 ml boiling water and set aside for 5 minutes. Rinse and drain well
finely chop the olives, feta, tomatoes and parsley
mix the millet with the rice flour, corn flour, baking powder, baking soda and salt
use a different bowl to whisk the eggs. Stir in the yoghurt and olive oil.
add the dry ingredients to the wet in ingredients and use a wooden spoon to carefully stir until all ingredients are well combined
add the feta, parsley, tomatoes and olives to the mixture
divide in 12 muffins using a muffin tray and paper muffin cups
put in the oven for 20 minutes. Turn the tray 180 degrees half way. The muffins are ready when they are golden and crispy. Best to eat when still (luke) warm