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.

apple graham coffee cake

Hey rhubarb! Where you at?

This is the pressing matter at the moment. Maybe I’m mistaken, but I swear there is usually rhubarb at the farmer’s market this time of the year. But I’ve been checking every week. And nada. No rhubarb is an indication to me that it’s not really spring yet. And this makes me yearn for springtime even more. Oh well. Hopefully I’ll have some rhurbarb deliciousness to share with you in the not-too-distant future.

In the meantime, I’m doing a bit of spring cleaning over here. I recently took an inventory of my pantry and have come to realize that I have a lot of flour. Like a lot. Some of it is leftover from past experiments. And then there is some that I’ve been hoarding for future projects. It’s a little bit out of control, so I’m making a point to use what I have before I buy anything else.

Enter Good to the Grain. This lovely book has been sitting on my shelf for quite some time, waiting patiently for a little attention. It’s full of recipes that call for flours other than your run of the mill all-purpose variety. Since there is a whole chapter devoted to whole wheat flour, I decided it was time to finally crack open the package of graham flour that I’ve been holding onto. And since I had apples on hand, it seemed the only thing to do was make this apple graham coffee cake.

I’m a sucker for apple cakes. There is something so simple, even humble about an apple cake. Apples, cinnamon, sugar, flour, you get the picture. I was pleasantly surprised by this particular apple cake; I have to admit that I get a bit nervous when whole wheat flour is involved. I live in fear of heavy masses of dry, flavorless dough. But this cake is exactly the opposite – it is incredibly moist with a light crumb and bit of a rustic feel from the coarse graham flour. And the caramelized apples baked into the surface of the cake are just perfect, tender and sticky with cinnamon and sugar. Not only will this cake satisfy your sweet tooth, but you might just join the whole-grain fan club.

apple graham coffee cake

adapted from Good to the Grain by Kim Boyce

makes one 9-inch round cake

apple topping:

2 large tart apples (I used Granny Smiths), peeled and cored

2 tablespoons unsalted butter

2 tablespoons sugar

1 teaspoon sugar

dry mix:

3/4 cup all-purposr flour

3/4 cup graham flour

3/4 cup whole-grain pastry flour

1/3 cup sugar

1/3 cup dark brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon ground ginger

1 teaspoon kosher salt

wet mix:

4 tablespoons unsalted butter, melted and cooled slightly

1 cup buttermilk

1/4 cup whole plain yogurt

1/4 cup unsweetened applesauce

1 large egg

Preheat the oven to 350°F, with the rack positioned in the middle of the oven. Butter a 9-inch round cake pan with high sides (I used a 9×3-inch pan with a removable bottom). Set aside.

Quarter the apples, then cut each quarter into thirds. Slice the thirds into pieces as thick as your thumb.

In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of sugar and 1 teaspoon of cinnamon over medium-high heat until bubbly. Add the apples and toss to coat, then let sear for 1 minute without stirring. Cook for 6-10 minutes, until tender and caramelized, stirring once a minute or so. Remove the caramelized apples from the heat and scrape them onto a plate with the buttery sauce.

Sift the dry ingredients into a large bowl and set aside.

Whisk together the wet ingredients until thoroughly combined. Using a spatula, scrape the wet ingredients into the dry ingredients and gently mix until combined. Scrape the batter into the prepared pan, smoothing the top with a spatula. Spread the apple topping evenly over the batter.

Bake on the middle rack for 40-48 minutes, rotating the pan halfway through baking. The cake is ready when it is golden brown and springs back when lightly touched, or when a skewer inserted in the center comes out clean. Serve the cake warm or at room temperature.