adapted from The Metropolitan Bakery Cookbook
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup millet, lightly toasted (see instructions above)
1/2 cup milk or runny yogurt
1 teaspoon vanilla extract
6 tablespoons butter
1 cup of brown or maple sugar (honey or maple syrup are also good sweeteners for these muffins, just omit the milk in that case to account for the liquid).
Preheat oven to 375 degrees and grease a 12 cup muffin tin (with butter or cooking spray). You can use muffin liners if you prefer.
In a medium bowl, whisk together the dry ingredients. Set aside.
In a two-cup measuring cup, combine milk/yogurt, eggs and vanilla (if you add the milk/yogurt first, the measuring cup does double-duty, allowing you to measure and mix in the same vessel. I’m always looking for ways to save on dishes and this is one of my favorite tactics). Set aside.
Cream the sugar and butter together. You can do this in the bowl of a stand mixer, in a regular bowl with a hand-held mixer or a pastry blender.
When the butter and sugar is well incorporated, add in the rest of the wet ingredients. Mix to incorporate. Add the dry ingredients in 3 stages, mixing well before adding more.
Spoon evenly into the 12-cup muffin tin. When all the cups are filled (this batter doesn’t rise a ton, so it’s okay to fill them fairly full), bang it gently on the counter a couple of time to settle the batter. Bake for approximately 20 minutes, until the tops of the muffins are a burnished brown and a tester stick comes out mostly clean.
I found this recipe at Food in Jars.