Heidi's Millet Muffins

I hadn't meant to share these, heck I hadn't even meant to bake!  But they are too perfect to pass up, not to share.  You need to know about these, I know for sure I will be making them again, they were delicious!

The muffins are light, with a very delicate crumb.  They are sweet but not sugar-y, in fact they are made with only honey.  The recipe called for whole-wheat pastry flour, I used white pastry flour because that is what I had on hand.  But if you used honey and whole wheat flour you might be able to get away with eating these for breakfast.  Okay, who am I kidding? I ate them for breakfast anyway.  The raw millet in the muffins was a crunchy little surprise.  Not crunchy-break-your-tooth, but crunchy like a little pop!  I found millet in the bulk food section of a local store, so if our little town has it, it shouldn't be a problem to find.

As with all muffins the add-ins are very versatile, put in whatever you want.  I had apples and dried strawberries from last summer.  Along with a little lemon zest I had a spring-ified muffin which on these beautiful sunny days was very very welcome.  You could swap out the apple for any fruit you wanted.  You could add other dried fruits; nuts and spices could make these a dramatically different muffin.  What are you going to add to yours?

Millet Muffins

Source: adapted from Heidi Swanson's Super Natural Every Day (you can find an online recipe here)
Serves: 12

280g (2 1/4 cups) whole wheat pastry flour
60g (1/3 cup) raw millet
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
225 g (1 cup) plain yogurt
2 large eggs, beaten
1/2 cup barely melted butter
1/2 cup honey
zest of one lemon
2 small apples, peeled, cored and diced
1/2 cup dried strawberries

Preheat the oven to 400 degrees and line a muffin tin with cupcake liners.  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.  Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated.  Fold in the diced apple and strawberries.  Divide the batter among the muffin cups, portioning evenly. Bake for 16 minutes, until the tops are browned and just beginning to crack.  Cool in the pan for 5 minutes before placing on a rack to cool down completely.