© 2012 samantha. All rights reserved.

Millet Muffins

I’m still knitting away at the Bayside Pullover. My only time for knitting is in bed at the end of the day, and between the tiny stitches and Violet’s recent inability to sleep through the night, I don’t get far before I start to fall asleep with needles in hand. This sweater is knit from the top down, starting at the neckline, which means that the beginning is sloooooow, since I keep adding more stitches every other row to form the yoke. Soon I’ll be to the underarms, where I’ll stop increasing, separate off the stitches for the sleeves, and knit just the body stitches down to the bottom. I like doing more work up front so that it’s easier going later on in a project, so top down construction is great for me, but it sure does feel like the beginning is taking forever.

In the meantime, I’m still trying to fit in tasty and (mostly) nutritious food around here. This recipe fits the bill.

I love Heidi Swanson’s blog 101 Cookbooks, which you may remember as the inspiration for my lentil dumplings. I also recently bought her relatively new book Super Natural Every Day, full of lovely photos and recipes of lovely vegetarian fare. (If you follow that link, you can download a free six-recipe sampler from the book.) This recipe is adapted from there, the main changes being half as much butter and less sweetener.

This morning, we had them with blueberries, since Violet is thoroughly smitten with Peter McCarty’s ever-so-charming Henry in Love, in which our hero declares his love with a forward roll and a blueberry muffin. For blueberry muffins, stir in 1 cup of blueberries at the very end.

Adapted from Super Natural Every Day by Heidi Swanson
Makes 12

2 1/4 cups flour (I use 1 1/4 cups white whole wheat flour and 1 cup white flour)
1/3 cup raw millet
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1/4 cup (1/2 stick) butter, melted
1/2 cup milk
3/8 cup honey (You don’t have to be super precise here, I estimate in a 1/2 cup measuring cup)
1 cup yogurt
1 egg

Preheat oven to 400F.

Basic instructions:
Mix the dry ingredients. Mix the wet ingredients in a separate bowl. Combine.

Bake 20-25 minutes, until toothpick comes out clean.

A little more detail to help you get all the wet ingredients together without re-solidifying the butter or cooking the egg:
While the oven is preheating, stick the butter and milk in a metal bowl and stick them in the oven to melt and warm up. Take the bowl out and stir in the honey until smooth. Then add the yogurt, then the egg. At this point, you should end up with a room temperature mixture of wet ingredients.

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