Semolina Corn and Scallion Muffins

These little muffins were a spur of the moment recipe as I stood in the kitchen trying to figure out what to make for lunch. They're light and flavorful and go with soups, stews or salads to create a satisfying meal.

 

Makes 6 muffins

Ingredient List: 

3/4 cup semolina flour

3/4 cup whole wheat pastry or sprouted whole wheat flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 cup extra virgin olive or avocado oil

1 scallion, finely cut

1/2 cup frozen organic corn kernels

spring or filtered water (about 1 cup)

 

Step By Step Instructions: 

Preheat oven to 350o (F) and line a standard muffin tin with 6 papers.

Whisk together flours, salt, baking powder and baking soda. Mix in oil and slowly add water to achieve a thick, spoonable batter.

Fold in scallion and corn until well-incorporated.

Divide batter evenly among the 6 muffin cups and bake for 20-25 minutes or until the tops of the muffins spring back to the touch.