millet muffins

It has recently occurred to me that I almost never make muffins. I think it had been well over a year since my last batch. And then these millet muffins happened.

I love millet. Lately, I’ve been throwing a few spoonfuls in with my oatmeal in the morning. I especially I love the texture it lends to baked goods, that super satisfying crunch. I’ve never met a millet bread that I didn’t like.

So when I spotted millet muffins in Super Natural Everyday, which has become one of my favorites, I immediately flagged the recipe and couldn’t wait to make them.

I’ve made these muffins twice now and I’m sure I’ll make them again. Here’s why:

These guys are made with whole wheat flour without tasting like they’re whole wheat. In other words, they’re moist and have a really nice crumb – not too delicate, not too dense. They’re sweetened with only honey, making them just sweet enough; not quite dessert sweet, but more of a breakfast or midday sweet, which means a little butter and jam are perfectly welcome. They are fragrant with lemon and most importantly, they’re studded with crunchy bits of millet. These are definitely a keeper in my book. And a nice way to get reacquainted with muffins.

millet muffins

from Super Natural Everyday by Heidi Swanson

makes 12 muffins

2-1/4 cups whole wheat pastry flour

1/3 cup raw millet

1 teaspoon aluminum-free baking powder

1 teaspoon baking soda

1/2 teaspoon fine-grain sea salt

1 cup plain yogurt

2 eggs, lightly beaten

1/2 cup barely melted unsalted butter

1/2 cup honey

grated zest from 1 lemon, plus 2 tablespoons of juice

Preheat the oven to 400°F and position 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 until just combined. Divide the batter among the muffin cups, filling each cup about 3/4 full.

Bake for 15 minutes, until the tops of the muffins are browned and just 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.

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