Millet Muffins With Honey Pecan Butter
- Ready In:
- 28mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 2⁄3 cup millet
- 3⁄4 cup brown sugar
- 1 egg
- 1 cup buttermilk
- 1⁄4 cup melted butter
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 tablespoons butter, softened
- 2 tablespoons finely chopped toasted pecans
- 1 tablespoon honey
directions
- Preheat oven to 375 degrees. Coarsely grind millet in food processor or coffee grinder; set aside. Add brown sugar and egg to a large bowl. Whisk until well combined. Stir in millet, milk, and butter.
- In another bowl, combine flour, baking powder, baking soda, and salt. Make a well in the center and add the wet ingredients. Stir just until moistened.
- Spoon into muffin tins coated with cooking spray. Bake for 18 minutes or until lightly browned.
- Combine the butter, pecans, and honey in a small bowl. Serve with the muffins.
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RECIPE SUBMITTED BY
Cat Berner
Edmonton, 48
I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself.
<br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself.
<br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.