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savory cornmeal muffins and olives on the side

Savory Cornmeal Muffins with Buckwheat

5 from 2 votes
Savory muffins made with cornmeal, buckwheat and gluten-free flour, topped with sesame seeds for a little crunch. Great as a grab and go breakfast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast
Ingredients Equipment Method Video

Ingredients
  

  • 3 tbsp cornmeal finely ground
  • 2 tbsp gluten-free flour blend
  • 2 tbsp buckwheat flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 300 ml yogurt 1 1/4 cups
  • 2 large eggs
  • 50 ml olive oil 3 1/2 tbsp
  • 50 g cheese, cubed 1/3 cup
  • Sesame seeds for sprinkling (optional)

Equipment

  • 1 Mixing bowl
  • 1 Fork or whisk
  • 1 Muffin tin

Method
 

  1. Preheat the oven to 220°C (425°F).
  2. Whisk the eggs with a fork or whisk until well combined.
  3. Add the yogurt and olive oil, and mix well.
  4. Add the cornmeal, gluten-free flour, buckwheat flour, salt and baking powder, and mix until combined.
  5. Add the cheese and fold gently, so the pieces don't break apart.
  6. Pour about 2 tablespoons of batter into each muffin cup.
  7. Sprinkle sesame seeds on top, if using.
  8. Bake in the preheated oven for 20-30 minutes, until golden and fully cooked through.
  9. Remove from the oven and transfer to a plate or tray to cool.

Video