Posts tagged millet

Heidi Swanson’s Millet Muffins have been sweetening up my entire weekend. The uncooked millet gives it a surprisingly nice little crunch. Millet Muffins 2 1/2 cups flour (I used a combination of whole wheat and rye) 1/3 cup raw millet 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup plain yogurt 2 large eggs 1/2 cup butter, melted 1/2 cup honey 2 tbsp lemon juice Preheat the oven to 400 degrees, with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.  Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir just until the flour is incorporated. Divide the batter among the muffin cups, spooning a heaping ¼ cup (60 milliliters) batter into each one, filling it a bit below the rim. Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack. (from Heidi Swanson’s Super Natural Every Day)

Heidi Swanson’s Millet Muffins have been sweetening up my entire weekend. The uncooked millet gives it a surprisingly nice little crunch.

Millet Muffins

  • 2 1/2 cups flour (I used a combination of whole wheat and rye)
  • 1/3 cup raw millet
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup plain yogurt
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 2 tbsp lemon juice

Preheat the oven to 400 degrees, with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.

 Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir just until the flour is incorporated.

Divide the batter among the muffin cups, spooning a heaping ¼ cup (60 milliliters) batter into each one, filling it a bit below the rim.

Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.

(from Heidi Swanson’s Super Natural Every Day)