Corn-Millet Muffins with Roasted Red Peppers and Feta

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MA-millet-muffins_lowresIf you’re anything like me, you may feel that corn muffins are often dry and a bit dutiful. These muffins will change your mind. They comfortably straddle the line between sweet and savory, and are packed with flavor thanks to the feta cheese and roasted red peppers. Plus, who can quibble with the bonus of whole-grain nutrition from the spelt flour, cornmeal, and millet (which gives each muffin their delightful crunch). These are always a crowd favorite.

makes: 10-12 muffins | start to finish: 1 hour (active time: 15 minutes)

1 1/2 cups (195g) spelt flour
1 cup (165g) medium-grind cornmeal
1/2 cup (100g) raw millet
3 tablespoons natural cane sugar (like turbinado)
1 1/2 tablespoons baking powder
1 1/4 teaspoon kosher salt
2 large eggs, beaten
1 cup (240ml) plain yogurt
2 tablespoons honey
1/2 cup (1 stick) unsalted butter, melted and cooled, plus more to serve
1 1/2 cups (210g) corn kernels, fresh or frozen (if frozen, don’t thaw)
4 ounces (about 3/4 cup/125g) diced roasted red pepper (or sundried tomatoes if you prefer)
5 ounces (about 1 cup) crumbled feta cheese

Preheat the oven to 350°F. Grease 10 muffin cups (or line with paper liners).

In a medium mixing bowl, whisk together the flour, cornmeal, millet, sugar, baking powder, and salt.

In a separate mixing bowl, beat the eggs until frothy. Whisk in the yogurt, honey, and butter. Pour the wet ingredients into the dry ingredients and stir well to combine. Once fully incorporated, fold in the corn, roasted red peppers, and feta cheese.

Spoon the batter into muffin cups, filling each one to the top. Bake for about 28-30 minutes, or until the tops are slightly firm and dry to the touch. Set aside to cool for 15 minutes, or long enough to carefully remove muffins from the pan. Enjoy warm or room temperature, with butter. Cover leftovers and store at room temperature for up to 3 days.


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