October 6, 2017
I’ve made millet muffins for awhile now but in the spirit of Thanksgiving and Hallowe’en, I thought I’d seek out a recipe with pumpkin. There are plenty of great pumpkin millet muffin recipes out there but I chose this one from Whole Foods because they were faster to make than others and it was easy to make healthy modifications to it, both things I look for when working with time-starved professionals! Surprisingly, the recipe from Whole Foods wasn’t super healthy but you’ll see the modifications below.
Sometimes I’ll break these muffins into pieces and add them to yogurt to change things up. You can also add more pumpkin seeds at the same time. This makes a quick, easy, healthy breakfast with very little clean up afterwards!
Ingredients:
- 1/2 cup millet
- 1 egg
- 1/2 cup sour cream (replace with yogurt)
- 1/2 cup whole milk (choose organic)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 cup canned pumpkin purée
- 1/3 cup granulated sugar (replace with 1/3 cup maple syrup or unpasteurized honey)
- 1/3 cup light brown sugar, packed (replace with 1/3 cup maple syrup)
- 1 cup all-purpose flour (replace with coconut flour, rice flour or spelt flour)
- 1 cup whole wheat pastry flour (replace with coconut flour, rice flour or spelt flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 pumpkin seeds
Method:
- Preheat the oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.
- Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.
- In a large bowl, whisk together egg, sour cream, milk, butter, pumpkin, granulated sugar and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into prepared muffin pan, sprinkle with pumpkin seeds, and bake until a toothpick inserted in the centre of the muffins comes out clean, 22 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.