Millet Muffins
2 Mon, 2011 § 8 Comments
Make these.
Heidi’s Millet Muffins.
They are slightly crunchy, still fluffy & smooth on the inside, not overly sweet & have the perfect kiss of lemon. They are reminiscent of poppy seed muffins, which are my absolute favorite. Next time, I just might toss in a few poppy seeds for fun.
I adapted her recipe slightly to create a vegan version but left the major components untouched; & though they might not be as pretty as hers, I would wager they are just as delicious. We also made the Tinto de Verano from her recipe sampler over the weekend…& plan to enjoy her Avocado with Mustard Seeds later this week. Yes, I really want her new cookbook. I will be swinging by B&N very soon to take a closer peek.
Millet Muffins
Adapted from Super Natural Every Day
makes 12 muffins
Preheat oven to 400*F. Prep a muffin pan with oil or butter or line with paper liners. I like my silicone baking cups, which I place on a regular baking sheet.
- 2 & 1/4 cup whole wheat pastry flour
- 1/2 cup raw millet (Heidi’s recipe calls for 1/3 cup, but I like the extra crunch from the millet)
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup yogurt (I used dairy-free coconut Amande yogurt made with cultured almond milk)
- 2 flax “eggs” (whisk together 2 T freshly ground flaxseeds with 6 T warm water & let thicken ~10 minutes)
- 1/2 cup Earth Balance, softened
- 1/2 cup agave or honey
- grated zest from 1 lemon & 2 T juice from half the lemon
Combine flour, millet, baking powder, baking soda & salt in a large bowl. In a separate bowl, whisk together yogurt, flax”eggs”, butter, agave, zest & lemon juice until smooth. Add the wet ingredients to the dry ingredients & mix until flour is just incorporated. Divide the batter among the muffin cups, filling just to the rim.
Bake for 15 minutes until muffin tops are golden brown & just beginning to crack. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
~
Have you ever baked with millet? What do you think of Amande yogurt?
Awesome picture and Awesomer muffins. I should have brought more than 1 into work. 🙂
Yes, I also should have brought more than 1 — but this way we can have more tonight! And thanks for the compliment. I wasn’t totally happy with it, but it turned out ok.
I’m making these! I love millet and have some in my fridge right now 🙂 I could probably use organic, plain greek yogurt because I haven’t seen Amande yogurt. They sound slightly sweet and lemony! MMMMM.
You’ll love them (I hope). Do you keep your raw millet in the fridge. Greek yogurt would be my first choice…but I’m trying to lay off the cow’s milk yogurt. 😦
Let me know how they turn out.
I do, should I not????
Oh, I don’t know. I keep mine in the pantry, so I was wondering if I should keep it in the fridge!
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