If there is a kind of baked good you will get tired of seeing here, its muffins! I never get tired of them, and fortunately, nor does my boys. I make muffins every week, sometimes even twice a week, keep them frozen and there is always someone having muffins for breakfast or snack everyday at our home. And I love baking muffins!!
The recipe I am posting today comes from the allrecipes website, but I first saw it at my friend’s Karen blog.
Millet muffins turned out a very simple, basic recipe that you can easily be creative with by adding your favorite ingredients, such as dried fruits and/or nuts. I liked the texture that the millet added a lot, a little crunch here and there, simple yet delicious, plus these are not too sweet. The honey added just enough sweetness to the batter, and its flavor was my son’s favorite point of the muffin; he likes to sweeten his fruits and even milk with honey!
I thought they were good but could be improved, so next time I make I will definitely add some dried fruits to them, but to my surprise even my husband liked them as is, so I guess either we are getting “healthier” around here or these are really good muffins!
So, I leave here the recipe and will let you play with them, any further ideas to make them even better will be very welcome! Oh, and I loved their color too, they came out so pretty with nice golden domes adorned by the millet’s little freckles, kind of cute!
This was my first time using millet, and I liked it a lot, so you guys can expect some more experimentation with it, recipes to come!
2 ¼ cups whole wheat flour
1/3 cup millet
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 egg, lightly beaten
½ cup vegetable oil
½ cup honey
In a large bowl mix flour, millet, baking powder, baking soda, and salt. In another bowl mix the buttermilk, egg, oil, and honey. Pour buttermilk mixture into dry ingredients, stirring just until moist. Transfer batter to greased muffin tins. Bake for 15 minutes or until toothpick comes out clean.
Note: the recipe states it makes 16, but I got 12 out of it. I like my muffins not too small and with round tops!