Did you know millet is actually a small seed from the grass family and not a grain. Awesome right! I've been cooking millet for awhile now and love it combined with quinoa or bulgar for a slightly different texture. This was my first time baking with it and using it in it's uncooked form, but I can't wait to try it baked into more things. Have any of you experimented with millet in other baked goods?|
Also this recipe yielded an awkward 15 muffins for me. I think next time I'm going to fill them as high as possible in the paper cups to get 12, as well as a slightly higher dome on top.
Gingered Carrot Millet Muffins
makes 12-15 muffins
2 cups whole wheat pastry flour
1/3 cup raw millet
1/2 cup cane sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons flax meal + 6 tablespoon water combined
1/2 cup almond milk
1/3 cup coconut oil, melted
1 teaspoon fresh grated ginger
2 cups grated carrots, about 3 large carrots
Preheat the oven to 400˚F. Line a muffin tin with paper muffin liners.
In a large bowl whisk together the flour, millet, sugar, baking powder, baking soda, ground ginger, and salt. Set aside.
In a medium bowl combine the flax meal mixture, almond milk, coconut oil and fresh ginger. Stir in the carrots, then pour all the wet mixture into the dry. Fold the wet into the dry just until combined. This may take a few strokes as the batter is very thick.
Scoop out batter into prepared muffin tins, filling roughly level with the top of the pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly. Serve warm or room temperature. Store covered for about 2-3 days or freeze for a month.