Thursday, April 1, 2010

Pumpkin Millet Muffins

I have a bag of millet in my pantry and I haven't found a good recipe to use in it.... until now. These muffins have a lot of ingredients but most of the things you should already have so that shouldn't be a problem. Basically you fill two bowls, mix them together and then bake! I made them this morning and we tasted them warm from the oven with butter on each bite. The millet gives them a nice crunch and they were delicious!

1/2 cup millet

1 egg

1/2 cup sour cream

1/2 cup whole milk

4 tablespoons 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 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

Preheat 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 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.


  1. Love this recipe. i'm definitely going to give it a try, but why did you have millet in the first place?

  2. I always wanted to try it because it was something different and every time I cook it, it always was mushy... cooked it too long i guess.