The Pioneer Woman Tasty Kitchen
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Blue Cheese Buckwheat Cornbread Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

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Level: Easy

System:

12
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Description

Gluten-free cornbread muffins baked with blue cheese, buckwheat and love.

Ingredients

  • 1 cup Buckwheat Flour
  • ½ cups Cornmeal
  • ¼ cups Granulated Sugar
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1-¼ cup Milk
  • ½ sticks Butter, Melted
  • 2  Eggs
  • 1 cup Crumbled Blue Cheese
  • 2  Green Onions, Thinly Sliced

Preparation

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.

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LizzieB on 7.5.2013

These are surprisingly good. They were a hit as a warm, savory accompaniment to a cold lunch menu: Ham, macaroni salad, asparagus, spicy watermelon salad. It was my first experience with buckwheat so, of course, I Googled it. Buckwheat is not wheat at all. It’s in the same family as rhubarb so, it is gluten free.

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