Finally, a baking success. I had been reading about the health benefits of millet in Heidi’s “Super Natural Coooking” book and online. So, after some Googling I came across an interesting millet muffin recipe. Not one to play by the books, I tweaked the recipe a bit for my own kitchen.
I really love this recipe. It reminds me a bit of bran muffins, but not so heavy. It’s light and a bit crunchy. Sweet, but not too sweet. I think it will make a perfect mid-morning snack with a cup of tea. In fact, I’ve eaten two already.
No boyfriendly rating yet.
Millet Muffins
(Makes 12 regular muffins)
- 3/4 cup brown sugar
- 5 Tbsp. melted unsalted butter
- 1 egg
- 1/2 cup + 1 Tbsp. millet
- 1 cup unbleached white flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 3/4 cup + 1/8 cup buttermilk *
In a food processor, lightly grind the millet to break it up. Don’t grind it to a flour, you want to keep it a bit crunchy.
Beat the eggs, sugar and vanilla until mixed. Add the butter and half the buttermilk. Mix to combine. Stir in the millet, dry ingredients and the remaining buttermilk.
Line a muffin pan with paper muffin cups. Scoop the batter into cups.
Bake for 20 minutes at 350F.
* I didn’t have any buttermilk so I substituted soured milk. Take regular milk and add a tablespoon of lemon juice and let sit for 5 minutes. Easy!
