I love Fridays. Especially Cookalong Fridays! This time "party and picnic food" is the theme and my addition to the picnic basket are these delicious savoury cornmeal muffins. They are always a big hit at parties and gatherings, anything that doesn't require cutlery is the perfect picnic food.
The recipe can be made vegan using soy milk and use of rice flour makes sure the muffins are gluten free. It takes no longer than 10 mins to prepare the batter. So simple and soooo tasty!
Savoury Cornmeal Muffins (makes 12 muffins)
1 &1/2 cup cornmeal flour (use the finer variety..)
1/2 cup rice flour (or normal flour)
1/3 cup olive oil
2 teaspoons baking powder
good pinch of salt
1 cup milk or soy milk
your choice of spices/fillings (anything can do, some pesto, chopped herbs, a cup of sweetcorn, chopped chilli, greated cheese, seeds and nuts, etc...I have used chopped roasted peppers and sunflower seeds this time)
Preheat the oven to 200 degrees Celsius (390F) and grease your or line your muffin tray. Put all ingredients into a mixing bowl and mix thoroughly with a spatula (no need to use mixers), if your batter is too dry, add more milk or water. Distribute your batter into the muffin forms and bake for 15-18 mins until golden brown. You might want to experiment with the proportions of ingredients and also amount of milk you're using, I sometimes use more rice flour than cornflour and twice the amount of milk and they turn out much smoother, perfect breakfast muffins..)