savoury muffins with corn flour, rice flour, millet, yoghurt, feta, olives, sun dried tomatoes and 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