Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1

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.

Joanne Weir
Recipe by Cooking Light April 2004

Gallery

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

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

229 calories; calories from fat 30%; fat 7.6g; saturated fat 3.8g; mono fat 2.4g; poly fat 0.8g; protein 4.3g; carbohydrates 36.3g; fiber 1.5g; cholesterol 33mg; iron 1.5mg; sodium 284mg; calcium 67mg.
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