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Gluten-free cornbread muffins baked with blue cheese, buckwheat and love.
Heat oven to 400ºF (375ºF if using a dark or nonstick tin). Line a 12-cup muffin tin with paper liners or lightly grease cups.
In a large bowl, whisk together buckwheat flour, cornmeal, sugar, baking powder and salt. In a separate medium bowl, whisk together milk, butter and eggs.
Pour wet ingredients into dry ingredients; stir until just combined. Fold in blue cheese and sliced scallions.
Divide batter among prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a cooling rack to cool slightly.
Recipe adapted from Hodgson Mill.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!