Millet Muffins

I learned about Millet Muffins from friends in San Francisco when I lived there several summers ago. I have searched for several years in order to replicate the recipe we loved so much. They are a favorite in our house and don't last long when I do make them. Enjoy!

Millet Muffins w/ Agave Almond Butter

Ingredients

• Muffins:
• 2/3 cup uncooked millet
• 3/4 cup packed brown sugar
• 1 large egg
• 1 cup fat-free buttermilk (I use 1 cup soy milk w/ 1 TBS lemon juice, mix and let sit for 5 mins - then add to recipe)
• 1/4 cup butter, melted (earth balance is a great vegan butter)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Cooking spray
• 
  
• Butter:
• 2 tablespoons butter, softened (again I use earth balance)
• 2 tablespoons finely chopped almonds, toasted or not ;)
• 1 tablespoon agave

Preparation

Preheat oven to 375°.

To prepare muffins, place millet in a spice or coffee grinder; pulse 6 times or until lightly crushed. Set aside. ( side note: I do not grind the millet, I leave it whole... tastes better to us and one less step!)

Place sugar and egg in a large bowl; beat with a mixer at medium speed until well combined. Stir in millet, buttermilk, and 1/4 cup butter.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack. Remove muffins from pan; place on wire rack.

To prepare butter, combine 2 tablespoons butter, almonds, and agave, stirring well to combine. Serve with the muffins.