Millet Muffins with Lemon and Honey

I have a hard time purchasing cookbooks these days. It seems like a waste of money since so much is available online. However I have been coveting Rupal’s copy of Heidi Swanson’s new cookbook Super Natural Every Day and those recipes aren’t available online. When I received another copy of A Snowy Day for Xavier for Christmas, I didn’t hesitate to return it and purchase the new cookbook for myself. (What? Xavier has a lot of books!)

I plan on cooking my way through this awesome cookbook one meal at a time. The idea behind it is that all the recipes are for weekdays and should take minimal time and effort but still be healthy and delicious. Ideal. Yesterday I started with the Millet Muffins. If you can make muffins before work with a toddler clinging to your leg, it’s a good recipe.

I hadn’t baked with millet before and I didn’t know what to expect. The millet makes these muffins crunchy and the yogurt and honey keep them moist. Serve them warm with more honey and butter.

Makes a dozen muffins

2 1/4 cups whole wheat pastry flour
1/3 cup raw millet
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
1 cup plain yogurt
2 large eggs, lightly beaten
1/2 cup barely melted unsalted butter
1/2 cup honey
Grated zest and 2 tablespoons juice from 1 lemon

Preheat the oven to 400 degrees with a 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 ingredients and stir until the flour is just incorporated. Divide the batter among the muffin cups. Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack.