By Martha Rose Shulman
- Total Time
- About 45 minutes
- Prep Time
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
- Rating
- 4(130)
- Notes
- Read community notes
A savory muffin with a delicious strong flavor.
One of my favorite savory muffins. Add the nuts if you want more texture, but they have plenty without them. Because the cheese and mustard add such a nice strong flavor, I don’t mind using a gluten-free blend that includes bean flour in these muffins because I don’t really taste the bean flour.
Featured in: A Hodgepodge of Muffins, All Gluten-Free
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Ingredients
Yield:12 muffins (⅓ cup capacity cups)
- 70grams (approximately ½ cup) millet meal (you can grind the millet in a spice mill)
- 70grams (approximately ½ cup) cornmeal
- 140grams (approximately 1 cup) gluten-free whole grain mix or gluten-free all purpose mix
- 10grams (2 teaspoons) baking powder
- 5grams (1 teaspoon) baking soda
- 3½grams (rounded ½ teaspoon) salt
- 2eggs
- 40grams (2 tablespoons) Dijon mustard
- 300grams (1¼ cups) buttermilk
- 75grams (⅓ cup) canola or grape seed oil
- 115grams (1 cup, tightly packed) grated sharp cheddar cheese
- 50grams (½ cup) chopped walnuts
Optional
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
188 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
Step
2
In a separate large bowl beat together the eggs, mustard, buttermilk and oil. Quickly whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the cheese and walnuts.
Step
3
Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.
Ratings
4
out of 5
130
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Cooking Notes
Jim
Neat that you're showing both weight (grams) and volume measurements!
Pavel
I also added some chopped green onion to the batter, it turned out well!
Nancy R Ohio
Very pleased measurements in Grams... I bake that way! Big Thanks
Tuesday
Fantastic muffins! This is a very forgiving recipe. We increased the mustard to 3 tbsp, added about 1/2c dried chives, accidently reduced the oil, and added 7oz (by weight) of cheader- my 4yo says they are better than cheerios! (That is seriously high praise)
Sarah
Delicious! I used oat flour instead of millet become that’s what I had on hand. Surprisingly light and fluffy for a GF baked good.
Grace
I served these as an appetizer before a big dinner, but wasn't too sure if I needed to provide a schmear. Regular butter seemed to work, and some guests suggested hot pepper jelly, apple preserves, or even just a raspberry jam after tasting them.
Sherry
The only cornmeal in my store marked GF was corn flour. No millet so I used 105 g corn flour and 170 g bob’s GF 1 to 1 GF baking flour. Also added 1/3c honey agave blend. With green onions as suggested. Let batter rest 30 minutes before baking. Best GF thing I’ve made.
Denise
What is “gluten-free whole grain mix or gluten-free all purpose mix”? Is this a baking mix or a type of flour or something else? I looked online and at several stores. Any suggestions on brands? Thank you!
Debbie
Thankfully, there are a few GF flour blends now so we—who have been baking GF for decades—don't have to make our own. I like Cup4Cup, but Bob's and King Arthur also have them. For these muffins, lately I've been using Anson Mills's gluten-free flour. So good!
Debbie
These are my favorite savory muffins to enjoy with soup on cold winter nights. Cup4Cup GF flour blend works well here, as does millet flour (rather than millet meal). I usually like walnuts, but not in these beauties.
Ochatori
Can add green onions or chives
luckyDuck
Last time I used oat flour instead of millet and they were yummy - today I used teff instead of Millet only to discover that teff is in fact a form of millet. Batter tasted good can’t wait to eat them!
Silvia
Excellent recipe, I didn't have millet flour so I used rice flour, didn't have buttermilk, used the substitution guide suggesting watered down yogurt They came out fluffy and tender. Next time will use more cheese. My celiac son was very happy and my non celiac husband too. Greetings from Buenos Aires where grams are welcomed!
Jenny C. R.
If you’re in an area where gf floors are hard to find, I recommend Swanson’s online.
Caroline
Used sorghum flour instead of millet. Great flavor and light, airy texture.
Sarah
Delicious! I used oat flour instead of millet become that’s what I had on hand. Surprisingly light and fluffy for a GF baked good.
Tuesday
Fantastic muffins! This is a very forgiving recipe. We increased the mustard to 3 tbsp, added about 1/2c dried chives, accidently reduced the oil, and added 7oz (by weight) of cheader- my 4yo says they are better than cheerios! (That is seriously high praise)
Elizabeth
Has anyone used Millet flour instead of Millet meal?
Fernanda
I did, because I realized too late that I had purchased flour and not meal, and to be honest, tastes just fine!
Isobel
Next time I will use a little bit less oil than called for - they were greasier than necessary. And I will add green onions as others suggested. I tried decreasing the mustard b/c my kid doesn't like it, but I found the muffins lacked all mustard taste, so next time I will use what it calls for.
yummy
These would be a great brunch muffin! I used medium ground corn meal and they were a bit gritty for my taste, so I might choose fine ground in the future. Would probably be even better with bacon, jalapeño, or green onion in them.
Nancy R Ohio
Very pleased measurements in Grams... I bake that way! Big Thanks
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