These muffins are just perfect for a simple breakfast on the go, satisfying the gluten-free, paleo and everyone in between. You can freeze some too for those busy mornings. Just defrost for a few minutes and microwave for about 30 seconds. And there's no gilt - millet is hearty, loaded with essential vitamins and has 5 grams of protein. In the muffins they offer a nice little crunch too. Be on the lookout for more recipes incorporating this super grain.
- 1 1/4 cups boiling water
- 1 cup uncooked instant rolled oats
- 1/2 cup of millet
- 1/4 cup (1/2 stick) butter at room temperature
- 1 cup of applesauce
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 tsps vanilla
- 2 eggs
- 1/2 cups coconut flour
- 1/2 cup oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
optional - sprinkle a few chocolate chips and/or shredded coconut on top before baking.
Directions:
Preheat the oven to 350. Butter 12 muffin cups or use muffin liners.
Add the boiling water to the oats and let stand until cool - about 15 minutes.
Sift together the flours, baking soda and salt.
In a large mixing bowl, beat the butter until creamy. Add the applesauce. Slowly add the sugars, beating until smooth and creamy. Add the vanilla and the eggs and beat until well blended.
Add the cooled oatmeal to the butter mixture and stir well to blend. Add the flour mixture and stir. Stir in the millet.
Spoon the batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.