Saturday, June 2, 2012

Marvelous Millet Muffins

They are moist and crunchy and sweet like honey!  Love them.  I accidently left out the butter once and they were still delicious.
These are also from Heidi Swanson's Super Natural Everyday


Preheat oven 400*, butter a muffin tin or line with paper liners.

2 1/4 c. whole wheat pastry flour
1/3 c. raw millet
1 t. aluminum free baking powder
1 t. baking soda
1/2 t. salt
1 c. plain yogurt
2 large eggs, lightly beaten
1/2 c. barely melted, unsalted butter
1/2 c. honey
grated zest and 2 T. juice from 1 lemon.

Whisk dry ingredients in large bowl.  In 2nd bowl, whisk all the rest of the ingredients.  Add to the dry and stir until just incorporated.  1/4 c. batter per muffin tin.

Bake 15 minutes until tops are brown and just beginning to crack.  Let cool 5 min in pan and then turn out to cool on a wire rack.

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