Friday, October 14, 2011
Whole Wheat Millet Muffins
I like to call 'em birdseed muffins..
Millet is a delicious grain that, in my opinion, is under appreciated. It's a whole grain, chocked full of fiber and magnesium and is gluten free.
You can cook it up as a breakfast porridge and top it with fruit (fresh or dried), nuts or seeds and your favorite milk and/or sweetner, much like you would with oatmeal. It can be used as substitute for rice or ground to a flour to be used in baked goods. I like to throw some whole uncooked millet into my breads and muffins for a little crunch and texture.
I've been trying to add more alternative grains to my diet... like quinoa, amaranth and farro, so I bought a crapload of millet and searched the internet for something fun and healthy to make.
I came up with these muffins from Heidi Swansons recipe sampler over at 101 cookbooks.
Yeah, the recipe calls for a stick of butter...but they also have yogurt, honey and whole wheat pastry flour. Much, much healther than a muffin made with white flour, sugar and vegetable oil.
When you tell your friends you are eating a millet muffin, they will think you are super healthy and awesome.
Millet Muffins (makes 1 dozen muffins)
2 1/4 c. whole wheat pastry flour
1/3 c. millet
1 t. baking powder
1 t. soda
1/2 t. salt
1 c. yogurt (I used whole milk yogurt because it's delicious)
2 large eggs, lightly beaten
1/2 c. barely melted butter
1/2 c. honey
grated zest and juice from 1 lemon
Preheat oven to 400 degrees. Line muffin tins with papers. In a large bowl combine the flour, millet, baking powder, baking soda and salt. In a separate bowl whisk together the yogurt, eggs, butter, honey and lemon juice/zest. Add the wet to the dry and mix until everything comes together (don't overmix). Add 1/4 c. of batter to each muffin tin. Bake for 15 minutes or until lightly browned and cracks just begin to form. Let cool for five minutes then transfer to a cooling rack.