millet is another one of those "ancient grains," the principal difference for me being that it tastes great.
101Cookbooks, who, in honor of her new cookbook Super Natural Everyday, generously released a six recipe sampler showcasing a handful of recipes from the book.
From Heidi Swanson's Super Natural Everyday
2 1/4 cups whole wheat pastry flour
1/3 cup raw millet
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
1 cup plain yogurt [I used Fage 0% Greek]
2 large eggs, lightly beaten
1/2 cup barely melted unsalted butter
1/2 cup honey
Grated zest and 2 tablespoons juice from 1 lemon
3/4 cup blueberries (optional)
Preheat the oven to 400 F with a rack in the top third of the oven. Butter a standard 12 (I made 16) cup muffin tin or line with paper liners. [I suggest buttering! I lined my 4 extras and, well, butter is better]
Whisk the flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry and stir until the flour is just incorporated.
Divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling it a bit below the rim. If you'd like to make half blueberry, as I did, then after you've filled half the muffins cups with plain batter, gently fold in the blueberries into the remaining half of the batter and fill the rest of the muffin cups.
Bake for about 15 minutes (mine took a minute or two longer), until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, the turn the muffins out of the pan to cool completely on a wire rack.