2 Mon, 2011 § 8 Comments
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.
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?