Millet Muffins Food

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.

BANANA-MILLET MUFFINS

Steps:

• Preheat oven to 350℉ (180℃) . In a large bowl, mix together flours, baking soda, salt, and millet. Set aside. In blender, purée on high speed the applesauce, egg or equivilent, bananas and raisins. Add wet stuff to dry, moisten evenly. Spoon batter into non-stick 12 muffin tin deviding evenly and bake 40 to 50 minutes at 350℉ (180℃) or until browned. Remove muffins from pan, cool to room tempeerature. Wrap and chill. Or eat on the spot.

MILLET AND OAT MUFFINS

Steps:

• Preheat oven to 400 F and line a 12-cup muffin pan with paper liners (muffins are easier to freeze if you bake them in liners)
• In a small bowl mix together ground flax with non-dairy milk and vanilla. Set aside.
• In a medium bowl mix together millet, oats, flour, salt and baking soda.
• To the flaxseed and milk mixture, stir in brown rice syrup, brown sugar and sunflower oil. Whisk well to combine. Add wet ingredients to dry and gently fold to just combine.
• Spoon batter into prepared muffin cups and bake about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for 5 minutes in the muffin time. Then remove muffins and allow to rest on a wire rack until completely cool.
• For freezing, wrap completely cooled muffins individually in plastic wrap and then store n an airtight container or large freezer bag for up to 6 weeks

TOASTED MILLET BANANA MUFFINS (VEGAN, GLUTEN-FREE}

Steps:

• Preheat oven to 350°F. Line 12 regular size muffin cups with paper or foil liners.
• Spread the millet out on a cookie sheet and bake 8 to 10 minutes. Every three or four minutes, take the sheet out and give it a careful shake (not too hard, or you'll have millet all over your oven and floor--yes, I'm speaking from experience); this will ensure that every kernel of millet gets toasted. Set aside to cool.
• Whisk the flour, baking powder, baking soda, and salt in a large bowl.
• Add the maple syrup, oil, banana, and vanilla, stirring until combined. Stir in the millet.
• Spoon batter into prepared muffin cups.
• Bake for 20 to 25 minutes until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove muffins from pan. Cool completely on wire rack.

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.

CRANBERRY MILLET MUFFIN

Steps:

• Preheat oven to 350 degrees. Coat a standard 12-cup muffin pan with cooking spray; set aside. In a medium bowl, whisk together flour, baking powder, salt, and millet. Working over the bowl, toss the cranberries in a medium bowl with about 2 teaspoons of the flour mixture to lightly coat; set aside flour mixture and cranberries.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in vanilla.
• With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating, until just combined; do not overmix. Using a rubber spatula, fold in cranberries. Divide batter evenly among prepared muffin cups.
• Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let 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.

LEMON, BLUEBERRY AND MILLET MUFFINS

Steps:

• Preheat oven to 375˚F (190˚C). In a large bowl, combine all-purpose, whole-wheat flour, millet, baking powder, baking soda and salt. In a separate bowl, whisk together egg, sugar, yogurt, canola oil, lemon juice and lemon zest. Add wet ingredients to dry ingredients, whisk together to combine. Gently fold in blueberries. Pour batter into 16 non-stick or paper lined muffin cups. Bake for 20 to 22 minutes or until cooked through (when a knife inserted in the centre comes out clean). Serves 16.

MILLET MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Follow the directions on the bag of millet. One cup of dry millet will yield 2 cups when cooked.
• Make flaxseed egg mixture by mixing 2 tbsp flaxseed with 6 tbsp water and set aside to thicken for 5-10 minutes.
• Melt butter on medium heat adds the onion, garlic, and celery to the large saucepan until onions are translucent, 5 minutes.
• Add wine and cook down by half, 3-5 minutes.
• In a large bowl combine millet, brown rice, egg substitute, thyme, sage, salt, and pepper to taste and non-dairy milk.
• Stir in bread crumbs until well combined. The mixture should be sticky.
• Spoon the mixture into greased muffin tins or loaf. When using a loaf tin press the millet mixture firmly into the pan shaping with a slight dome, leave parchment paper over the sides of the pan to remove when cooking is finished. Top with shallot gravy or marinara sauce.
• Cook until golden brown 35-40 minutes. One large loaf can take up to 45-55 minutes.

MILLET MUFFINS

Steps:

• 1 Preheat the oven to 400 degrees
• 2 Butter a 12-well muffin pan or line with paper liners
• 3 Whisk together the pastry flour, millet, baking powder and salt in a mixing bowl
• 4 Whisk together the yogurt, eggs, melted butter, honey, lemon zest and juice in a separate bowl until well incorporated
• 5 Pour the yogurt mixture into the flour-millet mixture, stirring just until the dry ingredients are well blended
• 6 Stir in the cranberries, if using
• 7 Divide the batter equally among the muffin wells
• 8 Bake for 15 to 17 minutes; the muffins won't brown much, but the tops will be cracked
• 9 Serve warm or at room temperature
• 10 Cool completely before storing

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350ºF.
• In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften).
• Grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cardamom to this and stir with a fork.
• Place the dates and non-dairy milk into a blender and blend until smooth. Add this date mixture to the bowl of dry ingredients along with the applesauce and lemon zest, and mix with a spoon until all the dry ingredients have disappeared.
• Gently fold in the blueberries and chopped walnuts. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan, filling each muffin cup about ¾ full. (Since the batter has no oil, I have found that regular cupcake papers tend to stick to the muffins).
• Bake for 30 minutes. The muffins will be done when the tops have begun to brown and cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing. Notes Blueberries tend to sink into the batter during cooking, so I like to push a few blueberries into the top of each muffin just before baking (make sure they're pushed in though, or they will roll off during rising). If you've never used cardamom, I urge you to seek some out. Cardamom is a wonderfully aromatic spice used in India and in South Asian cooking. You can buy it pre-ground or in seed form, but I like to buy the seeds and ground them myself since this results a bigger flavor and aroma. Cardamom can be found wherever spices are sold. If you do not have cardamom, substitute with 1-½ teaspoons cinnamon.

BLUEBERRY MILLET MUFFINS

Steps:

• Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
• In a small bowl, combine the rice milk and lemon juice and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar and the egg replacer, mixing on medium speed for about 20 seconds.
• Add the rice milk mixture, vanilla, canola oil, and lemon zest. Mix for 30 seconds.
• In a separate bowl, combine the flour mix, millet flour, xanthan gum, baking powder, and salt.
• Add the dry ingredients to the wet and mix until just combined, about 20 seconds.
• Turn off the mixer and fold in the blueberries.
• Fill the liners to the rim with batter. Spoon 1 teaspoon of blueberry jam onto the top of each muffin, pushing it into the center slightly. Use a chopstick or skewer to swirl the jam into the muffins. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
• Bake in the center of the oven for 30 to 35 minutes, or until a lovely golden on top, rotating the pan halfway through. Transfer the muffins to a cooling rack.

MILLET MUFFINS

Steps:

• Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well oiled muffin tins (makes 12 muffins. You can also make a loaf bread from this). Bake at 375℉ (190℃). for 15 to 20 minutes (35-40 for loaf) or until done. Makes 12 muffins, about 6 servings for breakfast or 12 servings for snack.

MILLET-BUCKWHEAT GROAT MUFFIN BREADS

Steps:

• Heat oven to 175 C (350 F).
• Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
• Put all ingredients except baking powder and blueberries in blender and blend until smooth batter is formed. Don't worry; it's supposed to be fairly liquid as millet swells quite significantly. Now, blend in baking powder. Finally mix in (DON'T BLEND) the blueberries.
• Divide the batter between 8 muffin forms and bake for 30-33 minutes until the muffins are golden.

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.

HEALTHY PUMPKIN MUFFINS WITH MILLET AND RAISINS

Steps:

• Preheat your oven to 350°F / 180°C.
• Liberally grease 12 muffin cups (or 15 if you prefer slightly smaller muffins), or line with parchment muffin liners.
• Set a small, dry frying pan over medium heat. Place the millet in, and toast for 5 minutes or so, until it is fragrant and nutty. Transfer the millet to a small bowl.
• Set the same frying pan back on the heat, and now toast the pumpkin seeds for about 5 minutes, until fragrant and nutty. Set aside to cool.
• In a large bowl, whisk the eggs together with the olive oil, brown sugar, milk, yoghurt, and pumpkin purée.
• Add the whole-wheat pastry flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg right on top of the wet mix. Use a whisk to gently mix together.
• Stir the dry mix down into the wet until just barely combined.
• Add the oats, and stir to combine.
• Now fold the toasted millet, ¼ cup of toasted pumpkin seeds (reserve the rest for sprinkling on the muffin tops), and raisins into the muffin batter.
• Spoon the batter evenly into the prepared muffin tins, then sprinkle the tops with the remaining toasted pumpkin seeds.
• Set in the oven and bake for 20-25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
• Remove from the oven and let cool in the muffin tins for 5 minutes before removing the muffins to a wire rack to cool completely.

FLOURLESS APPLE MILLET MUFFINS {VEGAN, GLUTEN-FREE}

Steps:

• In a medium saucepan, bring the apple juice and water to a boil over medium-high heat. Reduce heat to medium-low and stir in apples, millet, raisins, coconut oil, and salt; cover and simmer for 40 to 45 minutes until until thickened (there will still be some liquid) Remove from heat and let stand for 15 minutes. Uncover and stir in nuts, if using.
• Meanwhile, preheat oven to 350°F. Generously grease (or spray) the cups of a 12-count standard muffin tin.
• Using a large cookie scoop or spoon, spoon the millet mixture equally among prepared muffin cups.
• Bake for 25 to 30 minutes or until tops are golden and slightly puffed. Let cool completely in pan on a cooling rack before running a knife around edge of each muffin and removing from pan.