WHOLE WHEAT OATMEAL MILLET MUFFINS

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Whole Wheat Oatmeal Millet Muffins image

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...?

Provided by Pepita

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 173.2, Fat 5.9, SaturatedFat 0.6, Cholesterol 17.6, Sodium 50.5, Carbohydrate 27.2, Fiber 2.5, Sugar 10.3, Protein 3.8

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