millet muffins

In my previous post I mentions millet muffins. Because there are not that many recipes for millet muffins around I was asked to share the recipe. It's actually the creation of Angie Needels, a co-alumnus of Bauman, who has kindly given me permission to share it with all of you. I love it, although I confess that I use less jalapeno, and find it to be very tasty. As Angie points out, it's also delicious served with a black bean chili. For more recipes and to learn more about this talented Natural Chef check out her website at A Sensational Creation.

The term millet actually encompasses a group of seeds and there are a wide variety of different kinds but they are, for convenience, referred to a millet. It is a grain that has many uses, from grinding for flour to make flatbreads, to making beer, to cook as a porridge or to eat whole. It is also a good source of magnesium which helps to build and strengthen bones and is good for blood circulation.

Many people with celiac disease use millet as a replacement for other grains as it does not have any gluten in it. It does however contain goitrogens (which impair the ability of the thryroid to function properly) and so should be eaten sparingly by people with thyroid disorder. Cooking is believed to reduce the goitrogenic properties but it is still best not to consume overly large amounts of millet if you have a thyroid disorder.

Here is Angie's recipe:

Spicy Millet Muffins
*makes 14-16 muffins

2 1/4 C whole wheat pastry flour
1/3 C millet
1 t baking powder
1 t baking soda
1 Tsp fine sea salt
1 jalapeno seeded and minced fine
1 T toasted cumin seeds
2 T toasted pine nuts
1 C buttermilk
1/2 C olive oil
1/2 agave
1 egg whisked

Preheat oven to 400 degrees Fahrenheit.

Oil a 12 cup muffin tray and line the bottom of each with cut parchment paper (you may want to do 2 pans as this recipe makes a little more than a dozen).

Mix all dry ingredients with the jalapeno, toasted pine nuts and the cumin seed. Mix all wet ingredients together then fold into the dry ingredients until incorporated well.

Fill each cup 3/4 full and bake for approximately 15 minutes. Let cool and remove from tin.