Millet Muffins Food

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.

MILLET MUFFINS

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.

MILLET MUFFINS

Steps:

• 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.

PUMPKIN MILLET MUFFINS

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.

WHOLE WHEAT OATMEAL MILLET MUFFINS

Steps:

• Preheat the oven to 350°F.
• Pour boiling water over the oats, cover, and let stand 20 minutes; cool.
• Sift together the flour, baking powder and baking soda.
• In a separate bowl, combine oil, honey and brown sugar. Add the vanilla and the egg and beat until well blended.
• Add the cooled oatmeal to the wet ingredients and stir well to blend.
• Add wet to dry ingredients and stir.
• Stir in the millet.
• Spoon the batter into the muffin cups, filling about 2/3 full.
• Bake for 15-20 minutes.