Savoury corn and millet muffins

Savoury corn and millet muffins

The Green Kitchen
Johanna Frenkel

Baking gluten-free bread can be a challenge for anyone, as it often requires special ingredients and many different flours. Gluten-free muffins, however, are a lot easier. We often bake a vegan version of these as a midday snack for Elsa’s preschool. We use olives, but any savoury filling will work just as well.


Quantity Ingredient
130g raw millet
125g cornmeal
125g rice flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon sea salt
3 eggs, beaten
225ml soya yoghurt, or yoghurt of your choice
120ml extra virgin olive oil
25 kalamata olives, stoned and halved
200g crumbled feta cheese
3 sprigs oregano, leaves picked


  1. Preheat the oven to 180°C. Line a muffin tin with muffin cases.
  2. Cover the millet with 120 ml boiling water and let sit for 5 minutes, then rinse in cold water. This is to extract the bitter taste from the millet shell and to make it softer. Mix the millet with the cornmeal, rice flour, baking powder, bicarbonate of soda and salt. In another bowl, beat the eggs until fluffy. Add the yoghurt and olive oil and stir together. Add to the dry ingredients and stir with a wooden spoon until everything is incorporated. Add the olives, feta cheese and oregano and stir well.
  3. Spoon about two heaped spoonfuls into each muffin case. Bake for about 20 minutes, rotating the tin halfway through to make sure the muffins are evenly cooked. They are ready when golden and crusty on top. Best served warm.


  • For a vegan alternative, omit the feta cheese and replace the eggs with chia seeds. Measure 3 tbsp chia seeds in a bowl and add 100 ml water. Stir well and place in the fridge for 15 minutes before using.
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