Lemony Maple Millet Muffins

I hadn’t baked anything in over a year.  My body doesn’t really like a lot of grains so I don’t often get the urge to bake but the other morning I woke up and wanted corn bread. It was a little weird since I’m not really even a fan of cornbread. I thought I might try a different take on cornbread and use some millet that I’d had hanging around. As soon as I pulled these babies out of the oven I was in love. I was so eager to taste them I burned my mouth in the process. Whether it’s because I haven’t had fresh homemade muffins in a long time or these truly are amazing that’s for you to decide.

They sure perked up a blustery week in raincity. These muffins go well with fresh berries for something sweet or for a more savory option I served them with a coconut dill ‘sour cream’. We served them at a lunch party and our wheat and dairy loving friends couldn’t believe there wasn’t eggs, butter, or wheat! They taste best warm so heat them up again the next day in the toaster oven for 5 min before serving.

Lemony Maple Millet Muffins
~ dry ~
  1. 2 1/4 cups gluten free flour blend
  2. 2/3 cup raw miller
  3. 1 tsp aluminum free baking powder
  4. 1 tsp baking soda
  5. 1/2 tsp sea salt
~ wet ~
  1. 1 cup coconut yogourt
  2. 3 TBS of ground flax seed mixed with 6 TBS water
  3. 1/4 cup apple sauce or grapeseed oil
  4. 1/2 cup maple syrup
  5. 1 TBS lemon juice
  6. 2 TBS lemon zest
  1. Pre heat oven to 400 degrees and line 12 cups of a muffin tin with paper liners or use a bit of grapeseed oil to grease the tin.
  2. Place all dry ingredients in a large bowl and mix well.
  3. In a separate bowl combine all wet ingredients.
  4. Add the wet ingredients to the dry and mix until combined and there are no flour pockets.
  5. Spoon the batter into each muffin cup.
  6. Bake for 15 min or until golden brown on top.
  7. Remove from oven and cool for 5 min on cookie rack.
  8. Enjoy!
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