In a previous post, I confessed my love for Heidi Swanson and her cookbook, Super Natural Every Day. My love of this cookbook was strengthened once I made the Millet Muffins. They are awesome! I love the texture of these and the little crunch the millet gives.
I’ve doubled the recipe and thrown the extra muffins in the freezer and thawed them when needed. They taste just as great, if not better, a little warmed up.
This is another muffin recipe I’m sure I’ll be making again and again!
- 2¼ C whole wheat pastry flour
- ⅓ C raw millet
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine-grain sea salt
- 1 Cplain yogurt
- 2 large eggs, lightly beaten
- ½ C barely melted unsalted butter
- ½ C honey
- Grated zest and 2 Tbsp juice from 1 lemon
- Preheat the oven to 400 degrees with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.
- Whisk together the flour, millet, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Divide the batter among the muffin cups, spooning a heaping ¼ cup batter into each one, filling it to a bit below the rim.
- Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.