Makes 12 standard size muffins
Inspired by muffins from Cafe Fanny (now closed) in Berkeley CA.
What you'll need:
2 cups - all purpose flour
1 tablespoon - baking powder
1/2 teaspoon - baking soda
1/2 teaspoon - salt
3/4 cup - toasted millet
2 large eggs
1 cup - buttermilk
2/3 cup - packed brown sugar
1 teaspoon - vanilla extract (make your own here)
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.
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.
This mixing method is called the muffin method (DUH!) read about it here.