* makes 12 standard size muffins
2 cup whole wheat pastry flour (I use Great River, and buy in bulk)
1/4 cup millet flour
1/3 cup raw millet
1 tsp baking powder (make sure is it aluminium free)
1 tsp baking soda (Bob's Red Mill is my favorite brand)
1/2 tsp Celtic sea salt
2 large eggs, lightly beaten
1 cup plain yogurt
1/2 cup unsalted butter, melted
1/2 cup honey (I like using raw honey)
2 tbsp lemon juice
lemon zest, grated
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Preheat the oven to 400°F and grease the muffin pan cups with butter, or line with paper liners (I like using unbleached baking cups.)
In a large bowl, whisk together the whole wheat pastry flour, millet flour, raw millet, baking powder, baking soda, and celtic sea salt. In a another bowl (a smaller one) lightly whisk the eggs, and then add the plain yogurt, butter, honey, lemon juice, and the lemon zest until smooth. Pour the wet ingredients over the dry ingredients, and stir until just combined.
Divide the batter, 3-4 tablespoons at a time, among the muffin cups (I find that a cookie scoop makes this task effortless.) Fill the muffin cup till just below the rim.
Bake the muffin batter for about 15 minute, until the tops are golden brown, and a cake tester inserted into the middle comes out clean. Let the muffins cool in the muffin pan for 5 minutes. Turn the muffins over onto a wire cooling rack, and let cool completely.
Serve slathered in butter, and a drizzle of honey.
Keep the millet muffins in an airtight container on the counter for 1-2 days.
Freezer friendly: These millet muffins, freezes beautifully. Line a 9x13 inch baking sheet with parchment paper (I like to use unbleached parchment paper.) Place the millet muffins on the baking sheet lined with parchment paper. Freeze for 30 minutes. Transfer the frozen millet muffins to a labeled (content and date) freezer zipper bag. Freeze for up to 3 months.
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