Recipe: Citrusy whole grain muffins


This was inspired by a quinoa muffin recipe in Better Homes and Gardens. The main change is that I swapped out quinoa for millet, which is less expensive and doesn’t have the ethical issues associated with quinoa importation. Millet grains are about the same size as quinoa and have a delicious nutty flavor reminiscent of corn.

This recipe is also completely whole-grain and low in fat. You also have the option of making it without added sugars.


  • 1 cup rolled oats (regular or quick)
  • 1 cup cooked millet, cooled
  • ⅓ cup chopped walnuts
  • 1½ cups whole-wheat flour (use white whole-wheat flour if available)
  • 1 quarter cup sugar or xylitol
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons fresh or dried orange or lemon zest
  • 1 teaspoon cinnamon
  • 1 cup plain yogurt
  • 2 eggs
  • 3 tablespoons olive or canola oil
  • 1½ teaspoons orange extract
  • ¼ cup orange juice, Meyer lemon juice, grapefruit juice or water


  • measuring cups and spoons
  • 2 mixing bowls
  • cookie sheet
  • muffin tin with 12 2 ½-inch cups
  • cooling rack

Making the muffins

  1. Toss the oats, millet, and walnuts and spread evenly on a cookie sheet. Toast in a 400°F oven until slightly golden (about 12 minutes), stirring once or twice. Let cool.
  2. Set aside a quarter cup of the oats, millet, and walnut mixture. put the rest in a mixing bowl with the other dry ingredients. Mix together.
  3. Mix the wet ingredients together in a separate bowl.
  4. Add the wet ingredients to the dry ingredients and mix until all the dry ingredients are wet. Batter should be somewhat lumpy.
  5. Spoon batter into lined or greased muffin tin. Fill each cup about three-quarters full.
  6. Sprinkle the tops with the oat, millet, and walnut mixture that you set aside earlier.
  7. Bake at 400°F for 17 minutes, or until the tops are firm and golden brown.
  8. Cool on racks before eating.
Cooling the muffins on a rack.
Muffin spread with cream cheese and homemade apple butter.

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