Millet Muffins

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.

Remarkably forgiving - 3+ errors on my part and still edible.

Unfortunately, I discovered after starting that I had only half the amount of millet, and no lemon. I proceeded anyway, using lime zest and bottled lemon juice. But it wasn't until we were tasting these that I realized I had forgotten the 1/2 C melted butter. And I didn't have WW pastry flour, so substituted 1/2 WW and 1/2 unbleached regular flour.

Flavor was pretty good - I can imagine they'd be great with more crunch from the millet, etc.

I will try again soon, and try to actually follow the recipe!