Honey millet muffins

    (121)
    25 min

    A lightly sweetened, healthy wholegrain muffin. You can buy millet flour in Asian or health food shops.


    118 people made this

    Ingredients
    Serves: 16 

    • 275g (10 oz) wholemeal flour
    • 50g (2 oz) millet flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 225ml (8 fl oz) buttermilk
    • 1 egg, lightly beaten
    • 100ml (4 fl oz) vegetable oil
    • 100g (4 oz) honey

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 200 C / Gas mark 6. Lightly grease muffin tins or line with paper cases.
    2. In a large bowl, mix the wholemeal flour, millet flour, baking powder, bicarbonate of soda and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin tins.
    3. Bake 15 minutes in the preheated oven, or until a cocktail stick inserted in the centre of a muffin comes out clean.

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    Reviews & ratings
    Average global rating:
    (121)

    Reviews in English (103)

    by
    49

    This makes the best gluten-free muffin I have tasted--light, crunchy, sweet. I made the following changes to make it gluten-free: I used 1 cup of millet flour, then 1/2 cup each of the following: rice flour, white bean or fava bean flour, and amaranth or quinoa flour. Feel free to make other substitutions for these flours if you have other favorites. I also used soy milk instead of buttermilk, adding 1 Tbsp. of vinegar to the soy milk and letting it sit for five minutes. Great recipe--everyone loves it! The honey makes it irresistable to my sweet tooth.  -  08 Apr 2007  (Review from Allrecipes US | Canada)

    by
    33

    Yum! I AM guilty of changes - half applesauce for the oil, ground oatmeal and seven grains for the millet and part of the flour, and I also added walnuts, raisins, and cranberries. But - excellent whole-grain taste and very moist, tender, and just a little bit of chew; a great base. I'll definitely make again! Thanks  -  05 Jul 2007  (Review from Allrecipes US | Canada)

    by
    30

    i am the baker for a whole foods co-op in northern minnesota and i have to make muffins every morning. just on a whim, i tried these this morning and i was so pleased! they are delicious and i am certain they will fly off the shelves. i make muffins in the big tins, so for this recipe i doubled it and ended up with 8 muffins. i also added more millet...a good choice. i am now enjoying one of the extras with a cup of coffee.  -  12 Feb 2007  (Review from Allrecipes US | Canada)

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