Millet Muffins

A lightly sweetened, extremely yummy muffin.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.

Step: 2

In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking 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 cups.

Step: 3

Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Per Serving: 176 calories; protein 3.7g; carbohydrates 24.8g; fat 7.7g; cholesterol 12.2mg; sodium 268.4mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.