Millet Muffins


So I finally got my hands on Heidi Swanson’s “Super Natural Every Day“. It’s totally my kind of cookbook… lots of whole grains and lovely natural foods, with butter.

The Millet Muffins were my experience digging into the book. I made them after my friend Emily told me her two-year old would eat one everyday if he could. I figured if a two-year old could get into a muffin with whole wheat flour and millet, I probably could, too.

The recipe calls for whole wheat pastry flour, which I made a special expedition to the store to buy (I feel like I have 14 different kinds of flour, but apparently this wasn’t one of them). It was definitely worth the extra trip, though; the batter was almost spongy it was so light, and the muffins are filling without being dense or chewy. The millet adds a nice crunch, but I think my favorite part is the honey. In recipes where honey is used in place of sugar, it seems like it’s there to serve solely as the sweetener, and you usually you can’t taste the honey itself. In these muffins, though, the flavors really come through.

Millet Muffins

from Super Natural Everyday by Heidi Swanson

retrieved from

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2 1/4 cup whole wheat pastry flour

1/3 cup raw millet

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup plain yogurt

2 large eggs, lightly beaten

1/2 cup barely melted unsalted butter

1/2 cup honey

Grated zest and 2 tablespoons juice from 1 lemon

Preheat oven to 400° 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 four is just incorporated. Divide the batter among the muffin cups, spooning a heaping 1/4 batter into each one, filling it 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.

Makes 12 muffins.

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One Response to Millet Muffins

  1. Pingback: Kale and Gruyere Tart with Cornmeal Millet Crust |

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