Blue Cheese Buckwheat Cornbread Muffins

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.