Pumpkin Millet Muffins Food

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.

PERFECT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

PUMPKIN MILLET MUFFINS

Steps:

• 2C whole wheat flour, 1/2C rolled oats, 3/4C brown sugar, 1C buttermilk, 1/3C canola oil, 2 large eggs, 1can pumpkin puree, 1/2C millet, 1/4C pumpkin seeds, 3t baking powder, 2t baking soda, 1/2t cinnamon, 1/2t ground ginger, 1/2t salt, 1/4t ground nutmeg. **********PREPARATION********** Preheat over 390d. In bowl beat eggs, sugar, milk, oil, vanilla and puree. Stir in rolled oats. Toast millet until browned. Add millet and pumpkin seeds to dry ingredients. Pour wet into dry. Fold together, don't over-mix. Put in muffin tins. Top with extra pumpkin seeds. Put in over and reduce to 360d. Bake 25min.

PUMPKIN, MILLET, AND CHOCOLATE MUFFINS

Steps:

• Place a rack in the center of the oven and preheat oven to 325 degrees F. Line a muffin tin with paper or foil liners and set aside. In a large bowl, whisk together oil, brown sugar, eggs, pureed pumpkin, and vanilla extract. In a medium bowl, whisk together flour, salt, baking soda, spices, and millet. Add the dry ingredients, all at once to the wet ingredients. Add the butter milk and fold together. When batter is almost completely mixed, fold in the chocolate chips. Spoon batter into prepared pan. Fill muffin cups three quarters full. Bake for 15 to 17 minutes, or until a skewer inserted in the center of a muffin comes out clean. Let rest for at least 15 minutes before serving. Serve warm or at room temperature. Muffins will last, well wrapped at room temperature, for up to 3 days. These muffins also freeze really well. Seal in a freezer-safe bag and store in the freezer.