Pumpkin Millet Muffins

  • Yield 12 servings

These muffins offer an intriguing crunch. Savor them warm from the oven, or freeze a batch to have on hand.

pumpkin-millet-muffin-whole-grain-snack-breakfast-health-spry

Ingredients

1/2 cup millet
1 -- egg
1/2 cup Greek yogurt
1/2 cup soy or coconut milk
1/2 cup unsweetened applesauce (to replace butter)
1 cup canned pumpkin purée
8 packets Splenda
1/3 cup light brown sugar, packed
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions

  1. Preheat oven to 400°F.
  2. Place paper liners in a 12-cup muffin pan; set aside.
  3. 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.
  4. In a large bowl, whisk together eggs, Greek yogurt, soy milk, applesauce (to replace butter), pumpkin, Splenda packets and brown sugar; set aside.
  5. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined.
  6. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes.
  7. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

* Allow muffins to cool completely before transferring to freezer bags. Thawed muffins may be reheated in a 300°F oven for 10 minutes or microwaved for 15-20 seconds to give them a little warmth.

Recipe courtesy of Dena Bitel, 40 Fit in the Mitt blogger who writes about staying fit, eating healthy foods and living an active and fun life in Michigan. 

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