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
- 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.
- 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.
- Mix the wet ingredients together in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix until all the dry ingredients are wet. Batter should be somewhat lumpy.
- Spoon batter into lined or greased muffin tin. Fill each cup about three-quarters full.
- Sprinkle the tops with the oat, millet, and walnut mixture that you set aside earlier.
- Bake at 400°F for 17 minutes, or until the tops are firm and golden brown.
- Cool on racks before eating.