Whole Wheat Oatmeal Millet Muffins
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 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
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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.
Tweaks
-
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.