* Exported from MasterCook *
Muffins, Millet
Recipe By :Williams Sonoma
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List
Grains Hand Made
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups whole wheat pastry flour
1/3 cup raw millet
1 tsp. aluminum-free baking powder
1 tsp. baking soda
1/2 tsp. fine-grain sea salt
1 cup plain yogurt
2 eggs -- lightly beaten
8 Tbs. unsalted butter -- barely melted (1 stick)
1/2 cup honey
Grated lemon zest -- and
2 Tbs. lemon juice -- from 1 lemon
Prep: 10 min
Cook: 15 min
Preheat an oven to 400F. Butter 12 standard muffin cups or line with
paper liners.
In a large bowl, whisk together the flour, millet, baking powder,
baking soda and salt. In another bowl, whisk together the yogurt,
eggs, butter, honey, lemon zest and lemon juice until smooth. Add the
yogurt mixture to the flour mixture and stir until the dry
ingredients are just incorporated.
Spoon a heaping 1/4 cup batter into each prepared muffin cup, filling
it just below the rim. Bake until the muffin tops are browned and
just barely beginning to crack and a toothpick inserted into the
center comes out clean, about 15 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes, then turn
the muffins out onto the rack and let cool completely.
Source:
"Adapted from Super Natural Every Day, by Heidi Swanson 2011"
S(Internet address):
"https://www.williams-sonoma.com/recipe/millet-muffins.html";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 240 Calories; 10g Fat (36.0%
calories from fat); 5g Protein; 34g Carbohydrate; 4g Dietary Fiber;
59mg Cholesterol; 247mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2018 - 0509