Millet Muffins

Page 41

| Course Type: Quick Breads/Muffins

(3 reviews)

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Recipe Review

This formed a dense, moist muffin. The first few bites, the millet gave a nice crunch to the texture of the muffin. Later on I got the impression that I often do eating millet that I am sitting too close to the bird cage again. The next time I make these muffins, I will follow Bert Greene’s advice that every recipe with millet is improved by toasting the millet in a cast iron skillet for about 5 minutes first. The muffin cups overflowed with filling a 12 place muffin tin. But I was using a stick free pan and they still turned out alright.

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