January 2015 MARKETPLACEcontrac osta .com 47 Millet Muffins DIRECTIONS : To toast the millet, place the millet in a saute pan over medium high heat. Toast until fragrant and the millet start to pop. Be careful as the millet will go from toasted to burnt very quickly. Dump the millet unto a plate to cool. Preheat your oven to 400 degrees F. In a large bowl, combine the flour, baking powder, baking soda, salt and the toasted millet. Whisk to distribute the ingredients evenly. In another bowl, combine the eggs, buttermilk, brown sugar and vanilla extract. Whisk together. Add the egg mixture (wet ingredients) to the flour mixture (dry ingredients). Mix JUST until combined. The batter should not be smooth. Small bits of flour are ok, you do not want to overmix the muffins. Distribute the batter evenly among the prepared muffin pan. Bake for 12-15 minutes or until a toothpick inserted into the muffins comes out clean. Cool in pan for 10 minutes and then remove to a cooling rack. This recipe comes from the food blog, bakingperfection.com. Bakingperfection.com is written by Dale McCoy, an experienced baker and resident of El Sobrante. Chef’s featuring Dale McCoy I can’t believe it’s 2015! The year has flown by, as each year often does. A new year is basically like a new start. I’m sure you’ve all made new years resolutions to obtain a new you. Getting fit, eating healthier, saving money, whatever it may be. I’m here to ruin it, the healthy part that is, not the money part. I decided to share this muffin recipe for this issue because well, they’re delicious! If you don’t know what millet is, let me explain. Millet is a seed, a small crunchy round ball with a nutty flavor. The crunchiness is what make these muffins extra special, it’s all about the texture. Did I mention that millet is pretty nutritious? It totally makes it acceptable for you to eat a few of these. WhaT yOu’ll NEED: 2 cups all purpose flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup toasted millet 2 large eggs 1 cup buttermilk ²/³ cup packed brown sugar 1 teaspoon vanilla extract
Contra Costa Marketplace - Jan 2015
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