Pumpkin and Millet Muffins

Ingredients

  • ½ cup millet
  • 1 egg
  • ½ cup sour cream
  • ½ cup whole milk
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 1 cup canned pumpkin purée
  • 1/3 cup granulated sugar
  • + 9 more ingredients
    • 1/3 cup light brown sugar, packed
    • 1 cup all-purpose flour
    • 1 cup whole wheat pastry flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves

Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside. Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool. In a large bowl, whisk together...

View full recipe at SpringPad

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