These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand for company.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.
Heat a large skillet over medium high heat.
Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.
In a large bowl, whisk together egg, sour cream, milk, butter, pumpkin, granulated sugar and brown sugar; set aside.
Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined.
Spoon batter into prepared muffin pan and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes.
Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.
Nutritional Info
Serving Size
1 muffin
Calories
220
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.