The millet gives them a fine and substantial crunch, and the honey leaves them tasting a bit cleaner, and not so sugary. And the blueberries, in my opinion, crown them perfectly. The great thing about these muffins is their versatility: almost anything can be stirred in, instead of blueberries: raisins, walnuts, blackberries or strawberries are the first few that come to mind.
Millet Blueberry Muffins
Ingredients:
2 ¼ cups whole wheat flour
1/3 cup millet
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk
1 egg, lightly beaten
¼ c. applesauce
¼ cup honey
1 cup blueberries
Directions:
1. Preheat oven to 400 degrees. Grease or line 16 muffin cups.
2. In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. 3. In a separate bowl, mix the buttermilk, egg, applesauce, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Fold in the blueberries. Transfer batter to the prepared muffin cups.
4. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
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