About 2 1/2 years ago, I hit publish on my first post ever. The post was for millet muffins, delicious millet muffins. If you want to check it out so you can point and laugh at me, here’s the post. The problem is, the picture does not really show awesome muffins. It’s blurry, it has a date stamp on it, and it SUCKS! Also, for whatever reason I thought it was smart to post a muffin recipe with weight measurements only…yeah, I don’t know either. Also, don’t even talk about the Christmas cupcake liners I used…again, I don’t even know what was going through my mind. It was a horrible post, I’m sorry! I thought it was time to do an updated post that actually makes you want to bake these muffins, enjoy!
Inspired by muffins from Cafe Fanny (now closed) in Berkeley CA.
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup toasted millet
- 2 large eggs
- 1 cup buttermilk
- ⅔ cup packed brown sugar
- 1 teaspoon vanilla extract
- To toast the millet, place the millet in a saute pan over medium high heat. Toast until fragrant and the millet start to pop. Be careful as the millet will go from toasted to burnt very quickly. Dump the millet unto a plate to cool.
- Preheat your oven to 400 degrees F.
- In a large bowl, combine the flour, baking powder, baking soda, salt and the toasted millet. Whisk to distribute the ingredients evenly.
- In another bowl, combine the eggs, buttermilk, brown sugar and vanilla extract. Whisk together.
- Add the egg mixture (wet ingredients) to the flour mixture (dry ingredients). Mix JUST until combined. The batter should not be smooth. Small bits of flour are ok, you do not want to overmix the muffins.
- Distribute the batter evenly among the prepared muffin pan.
- Bake for 12-15 minutes or until a toothpick inserted into the muffins comes out clean. Cool in pan for 10 minutes and then remove to a cooling rack.