Lemon Blueberry Millet Muffins
Lemon Blueberry Millet Muffins
I have been experimenting with new grains and my latest discovery is MILLET!
Slightly larger than an uncooked quinoa seed, millet is a gluten-free cereal grain eaten throughout Asia and Africa.
Millet can be soaked and cooked like oats for a nourishing porridge, puffed like rice and made into bars, or left uncooked and added to baked goods for a satisfying crunch.
The latter was the plan for these muffins.
I wanted something for breakfast that had a granular crunch while still being soft and muffin-like.
*Note, I believe not soaking the millet means less bio-availability of nutrients.
**If you like the granularity of coarse grind cornmeal, you will like these. The mouth feel is definitely sandy.
Lemon Blueberry Millet Muffins (makes 6 jumbo)
INGREDIENTS
1 1/2 C millet (not soaked)
1/2 C oat bran
1/2 TSP salt
2 eggs
1 TSP vanilla
1/4 – 1/3 C vegetable oil
1/4 – 1/3 C sugar + 2.5 TSP turbinado sugar for topping
2 TSP baking powder
Zest of 1 lemon
1 TSP lemon extract (optional)
1/4 – 1/3 C non-dairy milk
2 C frozen organic blueberries
DIRECTIONS
Line a jumbo muffin tin. [Chlorine-free ‘jumbo baking cups‘]. These can be surprisingly hard to find in a store. This brand is pretty clean and does not stick to inside of muffin tin, or to the muffin itself.
Mix millet, oat bran, sugar, salt and baking powder in a large bowl.
Whisk eggs, vanilla, vegetable oil, lemon zest and milk in another bowl.
Add wet to dry; mix until combined. Let sit for a minute.
Fold in blueberries.
Scoop into jumbo muffin tin.
Bake 350 F at convection setting for 30 min or until toothpick inserted runs clean.
**These muffins do not rise much, but they are Satya approved.
Love blueberries? Here is another blueberry recipe.
GF Blueberry Olive Oil Cornbread
(Visited 66 times, 1 visits today)
Catherine Tingey
Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 31 years and teaching privately for 11 years.
About the Author
Catherine Tingey+ Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 31 years and teaching privately for 11 years.
Related Posts
Gluten Free Blueberry Olive Oil Cornbread →
Gluten Free Pumpkin Muffins →
Vegan Gluten Free Almond Apricot Thumbprint Cookies →
