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
- 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 350F 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.