Crunchy Millet Muffins

Tuesday, March 24, 2015

Millet is currently one of my favorite add-ins to just about everything. I add it to my morning oatmeal, to muesli, homemade granola bars and to these muffins.  It just feels so natural and has an incredibly satisfying crunch.  You really should try it out, and these muffins are the perfect way to do it!



Millet Muffins
adapted from 101 Cookbooks

2 1/4 cups whole wheat flour
1/3 cup raw millet
1 tsp baking powder
1 tps baking soda
1/2 tsp salt
1 cup buttermilk
2 eggs
1/2 cup barely melted butter
1/2 cup brown sugar
2 Tbs lemon juice

Preheat your oven to 400°F.  Spray a 12-cup muffin tin with non-stick spray. Whisk flour, millet, baking powder, baking soda, and salt in a large bowl.  In a medium bowl, whisk buttermilk, eggs, butter, brown sugar and lemon juice.  Add the wet mixture to the dry mixture and stir until just combined.  Spoon mixture into muffin tin, filling each cup about 2/3 the way full.  Bake for 15 minutes, until the tops are beginning to brown.  Let cool for a few minutes, then remove from tin and let cool on a cooling rack.   Enjoy!


10 comments

  1. This reminds me to dig into my millet stash again. I was on a millet kick for a year (like you :-) but my husband can't stand the crunch (go figure!) so it fizzled out. But what got me started on millet was these very muffins you posted from 101 cookbooks. I used to eat one for breakfast every morning - split open, warm and toasty with butter and honey. Yum!! OMG, I need to make them again :-) Did you use mini muffin tins ?

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    Replies
    1. Bummer that your husband doesn't like it! Millet is delicious! These muffins are amazing! I usually just eat them with butter, but clearly I need to try them with honey. Sounds divine! I just used regular muffin tins, but they would be adorable in mini-tins!

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