“Mom, did you put bird seed in these muffins?” was the comment I got from my daughter mid-bite. She quickly told me how good they are and then proceeded to say that millet was delicious and it was no wonder the birds outside drained our feeders so fast!
I have been a fan of Heidi Swanson for awhile. Her talent in the kitchen and with a camera is indisputable and is clearly apparent in her new book, Super Natural Every Day. I could hardly believe that it arrived the day after I ordered it on Amazon – it was like they knew how eager I was to drool my way through the pages.
Anyway – back to the practical…The morning juggle in our home can be quite a challenge, especially now that our son has moved to a different school. There’s nothing like driving kids to separate schools before the coffee kicks in.
To make our mornings more efficient, I thought it would be nice to have some healthy muffins on hand that we could grab quickly before we hit the road. And they didn’t disappoint!
Millet Muffins (dubbed Birdseed Muffins in our house)
From Super Natural Every Day, by Heidi Swanson
2 1/4 cups / 10 oz / 280g whole wheat pastry flour
1/3 cup / 2 oz / 60g raw millet
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
1 cup / 8 oz / 225 g plain yogurt
2 large eggs, lightly beaten
1/2 cup / 120 ml barely melted unsalted butter
1/2 cup / 120 ml honey
Grated zest and 2 Tablespoons juice from 1 lemon
Preheat the oven to 400 degrees F / 205 degrees Celsius with the rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.
Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the yogurt, eggs, butter, honey and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredeints and stir until the flour is just incorporated. Divide the batter among the muffin cups, spooning a heaping 1/4 cup / 60 ml batter into each one, filling it a bit below the rim.
Bake for about 15 minutes, until the muffin tops are bworned and just barely 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.
Makes 12 muffins.
What is your family’s favorite go-to healthy and speedy breakfast?