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Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

Millet Muffins with Honey-Pecan 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.

Cooking Light APRIL 2004

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

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.

Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 30%
  • Fat: 7.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.3g
  • Carbohydrate: 36.3g
  • Fiber: 1.5g
  • Cholesterol: 33mg
  • Iron: 1.5mg
  • Sodium: 284mg
  • Calcium: 67mg
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Millet Muffins with Honey-Pecan Butter recipe

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