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Eat me: Let them eat millet muffins Kimberley Chaumont whips up some delicious millet muffins from a recipe she found shoved in the door of her car. Turns out it was quite the yummy find. December 2006
Ingredients: 2 ¼ cups Wholemeal flour Possible extras to put the mmm in muffin- dates, poppy seed and orange, nuts, chocolate, berries, apricots, you get the drift. Add extra ingredients to your heart’s content to make your muffins even more scrumptious. Instructions: 1. Preheat the oven to about 200 degrees. 2. Mix wet and dry ingredients separately, then mix both together until moist. 3. Put into muffin tray and bake for 16 minutes. I find this a bit too precise and I get bored waiting so I just check them every so often and when they look nice and brown on top I poke them with a fork or knife or skewer and if it comes out clean then your all done. You should get at least 12 of these little babies and they are yummo. I personally have burnt my tongue numerous times eating them straight from the oven. This is the most flexible recipe in the world. If you run out of oil or don’t have enough add what you have then just put in extra buttermilk to make up for it. If you put dates or something really sweet in then put a bit less honey or juice instead, or it could be really intense. Just stick to the same amounts of liquids and dries and it’ll all work out I’m sure. |
This is not my recipe. I found it in my car door. But they are delicious so I thought I would share a jazzed up version of it with you all.