Super Natural Every Day. I'll admit that I might have just skipped right over this recipe if I hadn't had some millet muffins at a B&B in California wine country earlier this year. Everyone ooh-ed and ahh-ed over the mysterious and surprisingly satisfying crunch.
- 2 1/4 cups whole wheat pastry flour
- 1/3 cup raw millet
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup plain yogurt or sour cream
- 2 large eggs, lightly beaten
- 1/2 cup melted unsalted butter
- 1/2 cup honey
1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners.
- grated zest and 2 tbs juice from 1 lemon
2. Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, mix together 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, filling the cups just below the rim.
3. Bake for about 15 minutes, until the muffin tops are browned and just beginning to crack. Let cool for 5 minutes in the pan, then turn muffins out of the pan to cool completely on a wire rack. Makes 12 muffins.