Millet & Ginger Muffins
Adapted from Mollie Katzen’s Crunchy Millet Muffins (from Get Cooking)
Category:
Breads + Baked Goods
Breakfast
Dips + Sauces
Dips and Sauces
Kitchen Tricks
Salad
Side Dishes
Snacks
Ingredients:
- 1 c. whole wheat flour
- 1 c. rolled oats
- 3/4 c. uncooked millet
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Wet Ingredients
- 1/3 c. maple syrup
- 1 c. milk (skim, soy, rice, almond)
- 1 large egg, beaten
- 2 tsp vanilla
- 1 Tbsp. walnut oil
- 1 ripe banana, mashed
Mix-Ins:
- 1/2 c. crystallized ginger, chopped
Directions:
- Preheat oven to 350F.
- In a large bowl, combine Dry Ingredients, and set aside.
- In a separate bowl, combine Wet Ingredients , mixing well.
- Add Wet Ingredients to Dry Ingredients. Stir to incorporate evenly. Add in chopped ginger, and stir to combine.
- Grease a muffin pan with coconut oil or butter. Distribute batter evenly between all 12 muffin cups, so they are all 3/4 full. I like to use an ice cream scoop for this step.
- Bake at 350F for 25 minutes, or until the muffins are golden brown and a toothpick or knife inserted into the centre comes out clean. Let cool and eat with crunchy joy.