Brown Butter Millet Muffins



Now that we've all sucked the last of the sugar out of our molars, how about something more hearty?

Want to know a secret about these muffins? 

They were adapted from a doughnut recipe.

Aren't I clever!  Aren't.  I.  Clever.

Honey bear.  Baby food.  Apple slice.  I live here.

You may be wondering what the point of such a thing could be - leave the doughnuts alone!  What did they ever do to you?

This point of view is worth considering.

However, as a mom, I need to take into consideration things like healthy and sugar and appropriate snacks.

I know.  It's the worst.


But it's also a fun way to create something entirely new.

Have you had millet in baked goods yet?  Mm so crunchy!

My kid hates nuts, and I love nuts, and I was really puzzled about where to get my crunch fix.

Millet.  Millet is the answer.


Not bad for the first week of November, right?  And I'm going to get rid of all of that Halloween candy I confiscated from my son (for his health!  his precious health!) soon.

Super, super soon.

Brown Butter Millet Muffins
adapted from Joy the Baker

makes 12 muffins

1/2 cup all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup granulated sugar
2 tablespoons butter
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup millet

Preheat the oven to 350 F.  Paper your muffin tin.

In a medium bowl, whisk together flour, powder, soda, salt, nutmeg and sugar.  Set aside.

In a small saucepan, melt butter.  I usually use medium-heat, but some prefer it lower.  Just keep an eye on it.  It will start to brown and sizzle and foam.  When the foam starts to turn a light toasty brown you are where you want to be.  Remove from heat.

In a large bowl whisk together egg, buttermilk and vanilla.  Whisk in browned butter.  Add the dry ingredients and stir together until all the flour is almost incorporated, then add your millet and stir it in.  And then NO MORE STIRRING.  You don't want rubbery muffins, do you?

Dollop batter into your muffin papers.  About 2/3 cup full, if you want to be exact.  Bake for 8 minutes or until a toothpick inserted into the biggest one comes out clean.

Let 'em cool, eat 'em up!

10 comments:

Amy (Savory Moments) said...

I've never used millet in a baked good before - great idea (And I have some lingering in the cupboard).

Thanks for visiting my blog! :-)

jeannesioux said...

1/4 cup sugar. Not bad at all. It is hard to wean yourself off of sugar.

amy (fearless homemaker) said...

Ooh, I'm intrigued by millet in baked goods! I've never tried it, but based on your description, it sounds like it would be fantastic. Yum!

Choc Chip Uru @ Go Bake Yourself said...

Honestly I haven't tried millet before but I would be happy to after seeing your delicious breakfast muffins :D
Beautiful!

Cheers
Choc Chip Uru

Easyfoodsmith said...

Millet is an interesting addition to these muffins. Got to try these.

a. maren said...

thanks Amy! haha yes i always have some just lingering in the cupboard. now i know what to do with it!

a. maren said...

jeanne - it certainly is!

a. maren said...

amy - i hope you do try it! and let me know what you think!

a. maren said...

choc chip uru - thanks :)

a. maren said...

easyfoodsmith - i'm glad everybody liked the millet :) it definitely gave these otherwise simple muffins some pizzazz!