Millet Muffins with Honey-Pecan Butter

Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Look for millet, a round, pale yellow grain, in health-food stores or in the organic sections of large supermarkets. If you don't have a spice grinder, pulse the millet in a mini food processor or blender, or lightly crush with a mortar and pestle. If using paper muffin cup liners, coat with cooking spray before filling with batter. Make the muffins up to 2 days ahead, the butter up to 5 days in advance.

Yield:

12 servings (serving size: 1 muffin and 1 teaspoon butter)

Recipe from

Nutritional Information

Calories 229
Caloriesfromfat 30 %
Fat 7.6 g
Satfat 3.8 g
Monofat 2.4 g
Polyfat 0.8 g
Protein 4.3 g
Carbohydrate 36.3 g
Fiber 1.5 g
Cholesterol 33 mg
Iron 1.5 mg
Sodium 284 mg
Calcium 67 mg

Ingredients

Muffins:
2/3 cup uncooked millet
3/4 cup packed brown sugar
1 large egg
1 cup fat-free buttermilk
1/4 cup butter, melted
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
2 tablespoons finely chopped pecans, toasted
1 tablespoon honey

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.

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, pecans, and honey, stirring well to combine. Serve with the muffins.

Note:

Joanne Weir,

April 2004