Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Yield
12 servings (serving size: 1 muffin and 1 teaspoon butter)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare muffins, place millet in a spice or coffee grinder; pulse 6 times or until lightly crushed. Set aside.

Step 3

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.

Step 4

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.

Step 5

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

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