Tuesday, March 1, 2011

I heart millet!

Millet is really yummy and has the best crunch ever! Who knew?   

Apparently Heidi did.  And thank God, or I’d have never tried these fantastic millet muffins.  I always forget how easy and quick muffins are to throw together, and these were no exception.  Melting the butter took the longest, but that’s only because we don’t have a microwave at the moment.  And I’d bake them a little less next time, but I’m still figuring out our oven (which is especially tricky given the lack of numbers on the temperature dial).

But even slightly overcooked, these muffins are fantastic.  The millet soaks up a bit of the liquid so that it’s no longer crisp, but it still has a nice crunch, and the butter makes them taste a bit decadent.  There is a hint of lemony-ness, but the grainy flavor is what really stands out.

And now, without further ado, an adaptation of the Millet Muffins from 101 Cookbooks.  Where I use kefir, Heidi used an equal amount of yogurt, and where I used kosher, she used fine-grain sea salt.  Details.

Adapted from Super Natural Everyday
By Heidi Swanson
Makes 12 muffins

10 oz (about 2 ¼ cups) whole wheat pastry flour
2 oz (about 1/3 cup) raw millet
1 tsp baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup plain kefir (I used non-fat)
2 large eggs
½ cup barely melted unsalted butter
½ cup honey
Grated zest and 2 Tablespoons juice from 1 lemon

Preheat oven to 400F.  Butter muffin cups.

Whisk together flour, millet, powder, soda, and salt in large bowl.  In another bowl, whisk together yogurt, eggs, butter, honey, lemon zest, and juice until smooth.  Add wet ingredients to dry and stir just until the flour is incorporated.

Divide batter amongst the cups (about ¼ cup per).  Bake for 15 minutes, until the tops are browned and just beginning to crack.  Let cool 5 minutes in pan, then transfer to a wire rack.

Photo from 101 Cookbooks.

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