Sunday, April 14, 2013

Raw Millet and Honey Muffins

from Rachel Swan

2 1/4 cups whole wheat pastry flour
1/3 cup raw millet
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 cup plain yogurt
2 eggs, lightly beaten
1/2 cup butter, barely melted
1/2 cup honey
2 Tbsp lemon juice
Lemon zest grated from 1 lemon

Preheat oven to 400 degrees. Line muffin tin with liners. Whisk together 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 batter among the muffin cups, filling just below the rim. Bake for 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of th pan to cool completely on a wire rack.

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