These yummy muffins are wheat free..what could be tastier for lunch?

Ingredients

• 1½ cups buckwheat flour
• ½ cup fine cornmeal
• 2 tsp baking powder
• 1 tblsp mustard powder
• 100 grams hot smoked salmon, finely chopped
• ¼ cup grated parmesan cheese
• 2-3 tblsp chopped parsley
• 1 cup grated courgettes (or use cooked, grated carrot)
• ¼ cup light olive oil or melted butter or margarine
• 1¼ cups milk
• 2 eggs

Method

1. Sift the buckwheat flour, cornmeal, baking powder and mustard powder into a bowl.
2. Stir in the salmon, cheese, parsley, if using, and make a well in the centre.
3. In a separate bowl or jug, mix together the courgetts, oil or melted butter or margarine, milk and eggs. Gently stir into the dry ingredients. Divide evenly among 12 well-greased muffin tins.
4. Bake at 180ºC for 15 minutes.