Prep 40 mins
Cook 15 mins
Sweet and delightfully crunchy. I adapted this recipe from one I found somewhere else on the internet - used honey instead of white sugar, wholewheat flour instead of all-purpose, cut down the brown sugar and boosted the millet content. The original recipe didn't contain any baking powder, which I found suspicious (?), so I added that in. I toasted the millet ahead of time, but can't say as it made much difference in the flavour (which is primarily vanilla-y and oaty)--the millet seeds do add a nice cake sprinkle-like crunch to things though. This is half of a recipe that was supposed to make 12 muffins, but the 6 muffins I got out of my version were a little on the large side--for medium-sized muffins, maybe stretch the batter out over 8-10 muffin cups. My muffins took an extra few minutes in the oven and still ended up being a bit moist in the middle, but maybe that's because the muffins were large and because I was using the toaster oven...?
- 2⁄3 cup boiling water
- 1⁄2 cup uncooked oats
- 1⁄4 cup canola oil
- 1⁄4 cup honey
- 1⁄4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 7⁄8 cup whole wheat flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 cup hulled millet seed
- Preheat the oven to 350°F.
- Pour boiling water over the oats, cover, and let stand 20 minutes; cool.
- Sift together the flour, baking powder and baking soda.
- In a separate bowl, combine oil, honey and brown sugar. Add the vanilla and the egg and beat until well blended.
- Add the cooled oatmeal to the wet ingredients and stir well to blend.
- Add wet to dry ingredients and stir.
- Stir in the millet.
- Spoon the batter into the muffin cups, filling about 2/3 full.
- Bake for 15-20 minutes.
I would possibly make this again, but if I do, I think I'll add some spices ... maybe cinnamon, nutmeg, cloves, etc. Either that, or add some almond flavoring just for kicks. There is quite a bit of crunch in these, but that's not necessarily bad - just a different muffin texture than we're used to. I used sucanat sugar in place of the brown sugar, but did everything else according to the recipe. These are very healthy, high in protein and a great way to use up my huge bag of millet - which would be my primary reasons for experimenting with this again.
We loved these just as written(including baking powder)! Thanks for doing the math to half the receipe. In a regular sized oven at 350 they came out perfect after 22 minutes. They are just sweet enough for my sweet-toothed other half, while not being too sweet for me. We'll be making these again soon.