We love how easy muffins are to throw together and this recipe is no exception. Even better, the millet gives them a wonderful crunch.
Along with the added benefit of being a whole grain, millet is a good source of protein, iron, and B vitamins. For centuries, in many parts of the world, it has been relied upon as the hardy inexpensive breakfast food known as porridge.
The ease of this recipe allows you to change out the fruit – try cherries, raspberries or chopped peaches – add a simple glaze or even streusel on top. You can find millet in the bulk bins at Whole Foods and in the specialty food aisle of some supermarkets.
Ingredients:
– 2 ¼ cups whole wheat flour
– 1/3 cup dry 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 or maple syrup
– 2/3 cup blueberries
Directions:
Preheat oven to 400 degrees. Line 12 cups of a muffin pan with paper or foil cupcake liners.
In a large bowl, mix together whole wheat flour, dry millet, baking powder, baking soda, and salt. In a separate bowl or measuring cup, mix together the buttermilk, egg, vegetable oil, and honey (or maple syrup).
Lightly stir buttermilk mixture into flour mixture until just combined. Fold in blueberries. Spoon batter into muffin cups and bake 15 minutes or until the tops of the muffins spring back when you touch them.
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