Exciting day for me ahead! In a little while I’ll be attending a very interesting press event which I’ll tell you all about tomorrow. Really looking forward to both being there and to sharing my experience with you.
In the meantime, I felt the distinct urge to bake this morning — in fact, I’d been meaning to do so since the beginning of the week, but never got around to it. Well, inspiration finally hit, and, I really needed something to clear my head in between editing and recipe writing (although technically speaking, scribbling down the recipe for these muffins also classifies as ‘recipe writing’.
Anyhow, before I continue to ramble on, let me give you my recipe for these gorgeous blueberry muffins, which courtesy of a little millet, have a lovely cr
unch. Enjoy, happy baking and till tomorrow!
Blueberry & Millet Muffins
Makes 12 small muffins or 8 large
- 220g all-purpose flour
- 4 tbsps millet
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 150g frozen blueberries
- 100ml almond milk
- 100ml sunflower oil
- 2 eggs
- 1 tsp vanilla extract
- 150g fine sugar
Preheat the oven to 200°C and line a muffin tin with liners. In a large bowl, combine the flour, millet, baking powder, baking soda and salt. Stir in the frozen blueberries. In a jug, whisk the almond milk, oil, eggs, vanilla extract and sugar. Add the wet ingredients to the dry and fold in until combined. Pour the batter into the muffin tin and bake for about 20 minutes. Allow to cool on a wire rack before serving.