Muffins are one of the regular kinds of stuff which I bake especially for my kid’s school tiffin. This time I tried to make the muffins by adding some millet flour into it. The end result was satisfying, I’ve got some soft textured healthy, delicious muffins, and these were quite filling if you’ve one or two of them for breakfast. Serve these Whole Wheat Millet Muffins with butter, jam or drizzle some honey/maple syrup on top and savor. I hope you’ll enjoy baking them and don’t forget to share your experience with me. 🙂
I’ve used Apple Sauce as one of the ingredients in this recipe. You can make Apple Sauce easily at home, follow this recipe.
Whole Wheat Millet Muffins
Baked with wheat flour (atta) and millet these Whole Wheat Millet Muffins are healthy, delicious and filling. They're great for Breakfast or any time eats.
Ingredients
- 1½ cup- Wheat flour/Atta
- 1 cup - Millet Flour (read note)
- ½ tsp- Salt
- 1 tbsp- Baking powder
- ¼ tsp- Baking soda
- 1½ tsp- Cinnamon powder
- ¼ cup + 2 tbsp- Brown caster sugar (powdered sugar)
- 2- Eggs (read the note for eggless option)
- ¾ cup- Milk
- ¼ cup- Honey
- ½ cup- Apple sauce
- ⅓ cup- Vegetable oil/Olive oil
- 1 tbsp- Apple cider vinegar
- ½ cup- Walnuts
Instructions
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I’ve used raw sanwa millet for this recipe and grind them to millet flour by using my food processor.
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Mix all the dry ingredients in a bowl, keep aside. Now mix all the wet ingredients in another bowl. Transfer the dry mixture into the wet mixture. Whisk well, add in the walnuts and save some to use later for sprinkling on top of the muffins.
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Preheat oven to 200 degrees C. Line a muffin tin with paper liners. Scoop the batter into the prepared muffin cups, about three fourths full and sprinkle some walnuts on top. Bake for 15 minutes. Now reduce the oven temp. to 180 degrees C and bake for another 10 minutes.
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Muffins are done if a knife inserted in the center comes out clean or with a few moist crumbs.
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After baking transfer the muffins to a cooling rack and leave there until they cool completely. Store in an airtight container. Keep refrigerated, consume within 5 days.
Recipe Notes
I’ve used Sanwa millet (Barnyard Millet) in this recipe.
You can halve the recipe if you want to bake a small batch of muffins.
To replace eggs in the recipe mix 2 tbsp flax seeds powder with 6 tbsp water and let it rest for 10 minutes. Then add this mixture into the wet ingredients while preparing the batter for the muffins.
