Monday, September 30, 2013

The Pumpkin and Millet Muffins Recipe

These muffin recipe offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand for holiday company. Serve these muffins warm with softened butter. Keep in mind that these muffins may be made in advance and frozen. 


Ingredients:
1/2 cup millet
1 egg
1/2 cup sour cream
1/2 cup whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup canned pumpkin purée
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions:
1. Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

2. 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.

3. 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 lined muffin tins and bake until a toothpick inserted in the center 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.


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