Fluffy Cornmeal Savoury Muffins

Fluffy Cornmeal Savoury Muffins

You know when you crave some carbs but think you should be healthy and not stuff yourself with white bread? Well, enter the fluffy cornmeal savoury muffins! Oh, don’t get me wrong, there is nothing wrong with white bread but sometimes you just need something a bit ‘more!’

Split savoury muffin with butter on a navy blue plate with whole muffins in background
Split savoury muffin

The Muffin recipe

We wanted to make something different, whilst still using store-cupboard ingredients, so these are made from yellow cornmeal, or polenta along with white flour. These savoury muffins are simply flavoured with garlic, paprika and black pepper. If you have any, you can add some nutritional yeast for extra umami, or, add a handful of grated cheese (vegan or not). These are great for using up ends of vegetables. We have used some finely chopped aubergine and a couple of kale leaves, but you could use anything! We suggest grated carrot or courgette, broccoli, mushroom or if you have any, asparagus tips, baby sweetcorn or red and yellow peppers. Let’s have a look at the recipe.

Stack of savoury muffins on a navy blue plate
Warm savoury muffins

Savoury Muffins

An alternative to bread and a great way to use up those odd ends of vegetables.

Keyword: #FoodSavvy, muffins, vegetables
Serves: 14 muffins
Created by:: Laurena @LifeDietHealth
  • 1 tablespoon flaxseeds ground (linseeds)
  • 3 tablespoons cold water
  • 150 g polenta (yellow cornmeal)
  • 150 g plain flour (gluten free if required)
  • 1/2-1 teaspoon salt
  • 3 teaspoons baking powder
  • Pinch of sugar
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon paprika
  • *1 tablespoon nutritional yeast *(omit or or sub grated cheese)
  • 1/8 teaspoon black pepper (we used freshly ground)
  • 240 ml milk (we used Oatly Barista)
  • 50 ml oil (we used olive oil)
  • 100 g aubergine finely chopped (or other veg)
  • 2 leaves kale finely chopped (or other veg)
  1. Mix the flaxseed with the water and leave to rest.
  2. Put the polenta in a large bowl, add the flour, salt, baking powder, sugar, garlic, paprika, nutritional yeast and pepper.
  3. Add the milk and the oil to the dry ingredients, followed by the flaxseed mix and combine thoroughly.
  4. Stir in the aubergine and kale.
  5. Put spoonful’s into the muffin cases until they are just over half full (it makes approximately 14).
  6. Bake at Gas Mark 6 (400f / 200c) for 25-30 minutes until golden brown.
  7. Store in an airtight container for up to three days (store in the fridge if you used cheese).
  8. Enjoy!

What do I need?

This is a relatively simple recipe so hopefully you already have everything you need! We think if you are missing anything it would be the polenta (or cornmeal), but you should easily be able to pick this up on your next shop! If you are new to baking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links.

Muffins or bread?

You might have noticed that we like bread at Life Diet Health! We do! We already have recipes for our very popular daily bread rolls or loaf. Then there are some tasty crusty long bread loaves, or a pitta bread recipe! These savoury muffins can be eaten as a snack on their own. Serve warm with butter or even with cheese. You could serve these beside a meal instead of your usual grain. We think these muffins are great with our smoky lentil and bean casserole or with our simple chickpea salad.

Split muffin on a navy blue sideplate
Soft fluffy savoury muffin


Of course we love sharing our foods! These savoury muffins are winging there way over to Angie’s Fiesta Friday, this week co-hosted by Liz @ Spades, Spatulas & Spoons

Split muffin on a navy blue plate with a pat of butter, next to a silver knife
Savoury muffin with butter

We love seeing your creations and interpretations of our recipes! Please share and tag us @LifeDietHealth or using #LifeDietHealth on Pinterest, Facebook or Twitter.

Leave us a comment below if you love the look and sound of these muffins! Let us know what you would put in yours…

Speak soon

Laurena x


  • Eva Gallon 5th June 2020 at 14:47

    These look yummy, Laurena. A savoury muffin makes a nice change too. I might add olives and dried oregano in mine. I’ll need to buy some polenta first! I’ve not bought any in years but keep meaning to. I once made some cornmeal/polenta bread, the recipe was named Johnny bread lol

    • Laurena@LifeDietHealth 5th June 2020 at 16:53

      Thanks Eva! Ooo, olives and oregano sound yummy! I might have to try that! Ahh, what would you choose though – green or black olives? 😛 Yes, find some polenta! Johnny bread sounds like a traditional local bread from somewhere?

  • Eva Gallon 5th June 2020 at 17:26

    I was actually going to say black olives but I know you and your family aren’t keen lol. I recommend Spanish green ones though, if you can find them. I think that polenta bread recipe was from the southern states but I could be wrong ☺

    • Laurena@LifeDietHealth 5th June 2020 at 18:41

      Spanish green as in Manzanilla? I’ll leave those to the boys and I’ll have some purple ones! 😛 or are purple ones classed as black too? I’m intrigued about this Johnny bread now – going to look it up!

    • Laurena@LifeDietHealth 6th June 2020 at 12:09

      Hopefully it’s sorted now?

      • Eva Gallon 7th June 2020 at 21:46

        Yes, yummy Manzanilla? I should think purple ones are classed the same as black olives lol

        • Laurena@LifeDietHealth 7th June 2020 at 22:58

          Yay! It works now I presume! I really fancied olives on my sourdough today… oh to go shopping again!

  • Liz 6th June 2020 at 20:59

    I like the idea of using up the odd bits of vegetables in a muffin, I think I would add grated carrot. Thank you for bringing them to FF.

    • Laurena@LifeDietHealth 6th June 2020 at 21:31

      Liz, grated carrot would be great in these – I might add poppy seeds too as I love that combination! Thanks for co-hosting (again!). Enjoy the Fiesta!


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