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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Millet muffins Recipe

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This recipe for Millet muffins is from Jefferson Presbyterian Church Quasquicentennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 c. whole wheat pastry flour
1/3 c. raw millet
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. fine grain sea salt
1 c. plain yogurt
2 large eggs lightly beaten
1/2 c. barely melted unsalted butter
1/2 c. honey
grated zest and 2 Tbsp. juice from 1 lemon
Directions:
Directions:
Whisk together yogurt, eggs, butter, honey and lemon zest & juice until smooth. Add wet ingredients to the dry ingredients and stir (whisk) until the flour is just incorporated. Divide the batter among 24 mini muffin cups (I use a small ice cream scoop) - about a heaping 1/4 c. into each. Bake at 400º for 15 minutes, until muffin tops are browned and barely begin to crack.
Let cool for 5 minutes in pan on cooling rack. Turn out and cool completely.
Number Of Servings:
Number Of Servings:
12 large or 24 minis

 

 

 

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