Muffin Wednesday: Millet

Strange school schedules and other excitement messed up recent Muffin Wednesdays. But today seemed like a great day to bake, what with the snow and everything.

I had some left over millet in the cupboard and went searching for a suitable recipe. Found this one on OPB.org.
2 1/4 c whole wheat pastry flour (I just used regular flour)
1/3 c raw millet
1 t baking powder
1 t baking soda
1/2 t fine-grain sea salt (I just had regular salt)
1 c plain yogurt
2 eggs, lightly beaten
1/2 c barely melted unsalted butter (we had margarine)
1/2 c honey
Grated zest and 2 T juice from 1 lemon (didn't have lemon so used 2T OJ)

Preheat the oven to 400 degrees. Butter a standard 12-cup muffin pan or line with paper liners. (Mine actually made 17 muffins)

Whisk together the flour, millet, baking powder, baking soda and salt in a large bowl.

In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth.

Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated.

Divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling it to a bit below the rim.

Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.

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I pulled out the snowman papers again :)

I think the general consensus is that the texture is fun with the crunchy millet but the taste is a bit bland. Donna suggested making them into jam thumbprints. Maybe some butter and/or honey to liven them up.

It was nice to bake again after missing a couple weeks :)