Today I realized with shock that I had not done any baking for you yet . . . so to celebrate making it through Week 1 of the 100 Days Project, I made these lovely Wholewheat and Millet Muffins.
The recipe comes from Heidi Swanson’s amazing cookbook Super Natural Everyday, that specializes in teaching people how to use veggies, grains, and pulses in ways that will get the most out of the ingredient’s nutritional value. Plus, all the recipes tend to be quite yummy.
Wholewheat flour is a robust, full-flavored flour containing vitamins, minerals and protein. Whole-grain whole wheat flour is more nutritious than refined white flour, and it is a good source of calcium, iron, fiber, and other minerals like selenium.
Millets are a group of small-seeded grasses, which are a major food source in arid and semiarid regions of the world and feature in the traditional cuisine of many others. This grain is starchy, high in fiber, has a protein content comparable to wheat or maize (corn), is relatively rich in iron and phosphorus, and the bran layers of millets are a good source of B-complex vitamins, calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they can be eaten by those people who have celiac disease, and make an excellent substitute for oats in porridge.
These muffins came out full of rich hearty wholewheat flavor and make a great breakfast treat slathered in butter, or with the Mediterranean Carrot Relish from my Day 7 post.
Wholewheat & Millet Muffins
by: Heidi Swanson, Super Natural Everyday
MAKES: 12 Muffins
- 2 1/2 cups whole wheat pastry flour
- 1/3 cup raw, hulled millet
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine grained sea salt
- 1 cup plain yogurt (I used Greek style yogurt)
- 2 large eggs, lightly beaten
- 1/2 cup bare melted, unsalted butter
- 1/2 cup honey
- Grate zest and 2 tablespoons juice from 1 lemon
Preheat oven to 400 F /205 C, with a rack int he top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.
Whisk together flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl whisk together the yogurt, eggs, butter, honey, lemon zest, and lemon juice until smooth. Add the wet ingredients to the dry ingredients and stir until flour is just incorporated. Divide the batter into the muffin cups filling each cup until just below the rim.
Bake for about 15 min, until muffin tops are brown and just beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.