For Halloween, Christmas, or anytime of the year these muffins make a perfect healthy snack to brighten up your day. The crunchy toasted Millet's add a whole new dimension to these muffins and the ginger combined with the pumpkin puree make for a sweet and spicy treat that is sure to please!
please refrigerate these muffins if you want to keep them as buttermilk does tend to spoil quite quickly.
Adapted from http://www.recipezaar.com/recipe/Pumpkin-Millet-Muffins-85730
SERVES 15
Ingredients
2 eggs, beaten
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cups pumpkin puree
1/2 cup rolled oat
1/2 cup millet
1 cup unbleached flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Directions
Pre-heat oven to 350°F.
Line a muffin pan with baking cups or grease (baking spray works well).
Combine eggs, oil, buttermilk, sugar, vanilla, and pumpkin puree and mix until there are no lumps of brown sugar.
Pre-heat oven to 350°F.
Line a muffin pan with baking cups or grease (baking spray works well).
Combine eggs, oil, buttermilk, sugar, vanilla, and pumpkin puree and mix until there are no lumps of brown sugar.
Stir in the rolled oats.
Heat a dry skillet and toast the millet until lightly browned.
Add with the millet to the wet ingredients.
In a separate bowl mix the dry ingredients.
Add this mixture to the wet mixture.
Avoid over stirring as the muffins will come out tough.
Fill the muffin cups and bake for 25 minutes or until a toothpick comes out clean.
Heat a dry skillet and toast the millet until lightly browned.
Add with the millet to the wet ingredients.
In a separate bowl mix the dry ingredients.
Add this mixture to the wet mixture.
Avoid over stirring as the muffins will come out tough.
Fill the muffin cups and bake for 25 minutes or until a toothpick comes out clean.
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