MILLET MUFFINS
A lightly sweetened, extremely yummy muffin.
Provided by HIMEESGIRL
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.
- In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups.
- Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 24.8 g, Cholesterol 12.2 mg, Fat 7.7 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 268.4 mg, Sugar 9.6 g
OATMEAL MILLET MUFFINS
Steps:
- Preheat the oven to 350. Butter 12 muffin cups.
- Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. Cool.
- Sift together the flour, baking soda and salt.
- In a large mixing bowl, beat the butter until creamy. Slowly add the white and brown sugars, beating until smooth and creamy. Add the vanilla and the eggs and beat until well blended.
- Add the cooled oatmeal to the butter mixture and stir well to blend. Add the flour mixture and stir. Stir in the millet.
- Spoon the batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean.
- Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool. These muffins freeze well.
BLUEBERRY MILLET MUFFINS
Millet adds nice texture to this traditional favorite. Blueberry muffins are always a crowd pleaser. Bake up a big batch, store them in the freezer, and you'll always have breakfast on hand.
Yield makes 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
- In a small bowl, combine the rice milk and lemon juice and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar and the egg replacer, mixing on medium speed for about 20 seconds.
- Add the rice milk mixture, vanilla, canola oil, and lemon zest. Mix for 30 seconds.
- In a separate bowl, combine the flour mix, millet flour, xanthan gum, baking powder, and salt.
- Add the dry ingredients to the wet and mix until just combined, about 20 seconds.
- Turn off the mixer and fold in the blueberries.
- Fill the liners to the rim with batter. Spoon 1 teaspoon of blueberry jam onto the top of each muffin, pushing it into the center slightly. Use a chopstick or skewer to swirl the jam into the muffins. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
- Bake in the center of the oven for 30 to 35 minutes, or until a lovely golden on top, rotating the pan halfway through. Transfer the muffins to a cooling rack.
CRANBERRY MILLET MUFFIN
Made with millet, a coarse grain that contains no gluten and is rich in B vitamins, these cranberry muffins are a healthy yet delicious treat perfect for snacking any time of day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Coat a standard 12-cup muffin pan with cooking spray; set aside. In a medium bowl, whisk together flour, baking powder, salt, and millet. Working over the bowl, toss the cranberries in a medium bowl with about 2 teaspoons of the flour mixture to lightly coat; set aside flour mixture and cranberries.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in vanilla.
- With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating, until just combined; do not overmix. Using a rubber spatula, fold in cranberries. Divide batter evenly among prepared muffin cups.
- Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
PUMPKIN MILLET MUFFINS
Make and share this Pumpkin Millet Muffins recipe from Food.com.
Provided by VeggieDelite
Categories Quick Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350°F.
- Line a muffin pan with baking cups or grease (baking spray works well).
- Combine eggs, oil, buttermilk, sugar, vanilla, and pumpkin puree and mix until there are no lumps of brown sugar.
- Stir in the rolled oats.
- Heat a dry skillet and toast the millet until lightly browned.
- Toast the pumpkin seeds and add with the millet to the wet ingredients.
- In a separate bowl mix the dry ingredients.
- Add this mixture to the wet mixture.
- Avoid overstirring as the muffins will come out tough.
- Fill the muffin cups and sprinkle with pumpkin seeds.
- Bake for 25 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 225.1, Fat 9.8, SaturatedFat 1.6, Cholesterol 28.9, Sodium 284.1, Carbohydrate 30.4, Fiber 2, Sugar 11.7, Protein 4.9
More about "millet muffins recipes"
MILLET MUFFINS, GLUTEN-FREE OR NOT | ALEXANDRA'S KITCHEN
From alexandracooks.com
4.6/5 (10)Category MuffinCuisine AmericanTotal Time 55 mins
- Preheat oven to 375°F. Spray a standard muffin pan (12-cup) with nonstick spray or line them with paper muffin liners. Whisk oats, flour, sugars, baking soda and salt together. Add buttermilk, oil, egg, vanilla and millet. Whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Batter will be on the wet side. Divide batter among prepared muffin cups, filling each one no more than 3/4 full.
- Bake muffins until tester inserted into center comes out clean, 25 to 30 (maybe as many as five minutes longer) minutes. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.
MILLET MUFFINS RECIPE | RECIPELAND
From recipeland.com
3.5/5 (6)Total Time 40 minsServings 12Calories 71 per serving
10 BEST MILLET FLOUR MUFFINS RECIPES | YUMMLY
From yummly.com
BANANA-MILLET MUFFINS RECIPE | RECIPELAND
From recipeland.com
4-INGREDIENT FLOURLESS APPLE MILLET MUFFINS (V, GF, OIL-FREE)
From powerhungry.com
RECIPE: SAVOURY MILLET BREAKFAST MUFFINS (DAIRY FREE) - THE …
From thepurelife.ca
RECIPE: MILLET MUFFINS : NPR
From npr.org
Estimated Reading Time 1 min
MILLET MUFFINS - JOANNE WEIR
From joanneweir.com
17 BEST AMARANTH RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
MILLET MUFFINS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MILLET BLUEBERRY MUFFINS RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
RECIPE: PUMPKIN AND MILLET MUFFINS | WHOLE FOODS MARKET
From wholefoodsmarket.com
MILLET MUFFINS - STAGE.ELEMENT.ALLRECIPES.COM
From stage.element.allrecipes.com
MILLET FLOUR MUFFINS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MILLET RECIPES - 101 COOKBOOKS
From 101cookbooks.com
MILLET MUFFINS RECIPES | MILLET SWEETS & SNACKS
From svmillets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love