One reason I don’t make muffins is starchy breakfasts arent for me. Another reason is I don’t actually like muffins.
Then Heidi‘s new cookbook came out. As someone who loves her first cookbook I have followed the new book’s progress on her blog. It’s only $12.99 and I am making myself write this post before I can buy it. Positive reinforcement!
Happily she posted a six-recipe sampler sneak peek from the book. It starts with breakfast, and the first recipe is for muffins.
Millet muffins. Millet isn’t the main grain (that’s whole wheat pastry flour), but it adds pop and crunch to each bite of sunshine. It also uses some of the five pounds of millet you bought on impulse.
What, you don’t buy bulk amounts of whole grains on impulse? Oh.
In that case, go to the bulk bins of your grocery store and buy a small amount of millet. Grab some butter, too, so when you reach for a stick you won’t learn that you have less than a tablespoon left.
That’s just me, too? Crap.
I should mention that the muffins are 100% whole grain with no refined sugars and 100% delicious. This from someone who doesn’t like muffins.
My favorite way to eat the tender and lightly sweet bites is with a light smear of butter and a glob of apricot preserves. If you, like my sister, are allergic to apricots, a drizzle of honey is also nice. They could even accompany a hearty bowl of chili to nice effect.
What’s your favorite kind of muffin?
If you’re not a muffin fan, I hope you like Korean food — that’s what I’ve been eating all week. Get ready!
Adapted from Super Natural Every Day by Heidi Swanson
Makes 12 muffins
Notes: Since I had no butter, I just used olive oil. While the butter likely yields a nicer flavor, using oil yielded actual muffins for me. I also ran out of my “basic” honey and only had some fancy honey that I didn’t want to use in baking, so I used about 1/4 cup honey and 1/4 cup brown rice syrup and still thought they were great. You can find millet in the bulk grain bins (it’s small, round, and looks like birdseed). I also sprinkled 1/8 teaspoon of chia seeds on the tops of mine for crunch.
If your oven runs hot, bump the temperature a little lower than called for so the muffins don’t burn.
- 2 1/4 cups (10 ounces) whole wheat pastry flour
- 1/3 cup (2 ounces) uncooked millet
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt (I used kosher)
- 1 cup (8 ounces) plain yogurt
- 2 large eggs
- 1/2 cup (4 ounces) just-melted butter (or olive oil)
- 1/2 cup honey (see notes)
- zest and juice of one lemon (I used a Meyer lemon)
- Preheat the oven to 400F. Grease or line 12 muffin cups.
- Whisk together dry ingredients in one bowl, wet ingredients in another until smooth. Add wet ingredients to dry ingredients and stir until just combined.
- Use a 1/4 cup measuring cup to divide batter evenly among the muffin cups. They will be fairly full.
- Bake at 400F for 15 minutes until the tops are browned and starting to crack. Remove from oven and let rest in pan for 5 minutes. Remove from pan and cool completely on a wire rack.