We try to include as wide a variety of grains in our diet as often as we can. And millet is certainly one of the easiest to include with its mild flavor and abundance of uses. Click HERE to read so much more about this versatile grain and all of the health benefits it carries!
One of the ways we use millet for breakfast is this great recipe for muffins that I found a few years ago.
Millet Muffins
- 2 1/4 c. whole wheat flour (part flax meal if you like, see note below)
- 1/3 c. millet
- 1 t. each baking powder, baking soda, salt
- 1/4 c. brown sugar
- 1/2 t. cinnamon
Mix all dry ingredients in large bowl
- 1 c. buttermilk
- 1 egg
- 1/2 c. vegetable oil (a light olive oil if you prefer)
- 1/4 c. honey
Add wet ingredients to dry ingredients and stir until just moistened (no more dry spots). Add whatever dried fruits or nuts you like - currants, raisins, cranberries, apples, apricots, walnuts, almonds, pecans, etc.
Pour into 16 greased muffin cups and bake at 400F for 12 minutes.
The millet in these muffins is like a tiny nut crunch, Yummy!
NOTE: To boost the nutrition in these muffins, I regularly will substitute 1/4 - 1/2 cup of flax meal for an equal amount of flour.
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