Millet/Rice Muffins (overnight soak)

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I found these from Theresa Brown and adapted them for millet use. If you don't have a rice allergy, I will note where you need to change the recipe. These are a very versitile muffin, you can add zuchinni, carrot, fruit, etc. Get creative with the base and change it up a bit!
Makes 12-14

1 1/2 cups millet flour (or rice)
about 3/4 cup warm water
2 tablespoons whey (or lemon juice or vinegar)
1/2 cup coconut oil (or 1/4 cup for rice flour)
1/4 cup honey or maple syrup
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda (1/2 tsp for rice)
1/2 teaspoon homemade baking powder

Zucchini Muffins

1 1/2 cups grated zucchini
1/4 teaspoon dried ginger

Carrot Muffins

1 1/2 cups finely grated carrots
1/2 teaspoon cinnamon

Fruit Muffins

1-1 1/2 cups blueberries, blackberries
or raspberries

Mix the first three ingredients and soak overnight. After soaking mix oil and honey thoroughly in a separate container. Add eggs, then salt, soda, powder, and any spices. Combine flour mix and egg mix with fruit or vegetable. Bake at 325 degrees for 25 minutes,or until a toothpick comes out clean.

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