Millet Muffins
Description
If you don’t have millet, make these oatmeal muffins, the recipe that inspired this one and one of my all-time favorites
Ingreadient :
- 2 1/3 cups (230g) quick-cooking oats*
- 1 cup (136g) all-purpose flour or gluten-free flour if you are making gluten-free muffins
- 1/2 cup (114g) packed, dark brown sugar (light would probably be just fine)
- 1/2 cup (116g) sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup millet
- 1/3 cup boiling water
Direction :
- 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.
