Tag: millet

Back-to-school banana millet muffins

Banana millet muffinsIt seems like summer vacation sure flew by again this year. Kirstie had her first official day of prep school (Dutch ‘gymnasium’) today, and it was a long one! She was home just a little bit after 5PM. When she took off for school this morning, I packed her with food and drink and sent her away with all sorts of advice: from “remember, this is your fourth year, and you need to work much harder than ever before” to “make sure you eat well, and wash your hands before you do!” OK, so she’s 15, but hey, can I help myself? Not really. She’ll always be my child.
To welcome her back after her first day, I decided to bake some semi-healthy banana-millet muffins.

Blueberry & Millet Muffins

blueberry millet muffinsExciting 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.