Absolutely delightful. The millet imparted a pleasing texture, and although the tops were on the flat side the edges were nicely crisp. I used fresh-milled white whole wheat flour and increased the recipe by half to make the muffins larger. I also threw in some toasted chopped walnuts for chunkiness. I skipped the honey butter and just ate mine with some Neufchatel, as they didn't need any help. These would pair well with anything - even with dinner as a less-sweet version - and will go into the regular rotation.
Millet Muffins with Honey-Pecan Butter
detailaddict Posted: 03/07/10
Jocilyn Posted: 08/13/10
I was skeptical, but they turned out well.
makakilohapa Posted: 04/19/10
This was so moist, perfect hump in rising, and you can't just eat one! Didn't use butter, it was wonderful just plain.