Toasted Millet Pumpkin Muffins
Guest post by Dena from the blog 40 Fit in the Mitt – Balancing a Fit and Fun Life in Michigan.
- 1/2 cup millet
- 1 egg
- 1/2 cup Greek yogurt
- 1/2 cup soy or coconut milk
- 1/2 cup unsweetened applesauce (to replace butter)
- 1 cup canned pumpkin purée
- 8 packets Splenda
- 1/3 cup light brown sugar, packed
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Preheat oven to 400°F.
- Place paper liners in a 12-cup muffin pan; set aside.
- Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.
- In a large bowl, whisk together eggs, Greek yogurt, soy milk, applesauce (to replace butter), pumpkin, Splenda packets and brown sugar; set aside.
- Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined.
- Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes.
- Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.
* Allow muffins to cool completely before transferring to freezer bags. Thawed muffins may be reheated in a 300°F oven for 10 minutes or microwaved for 15-20 seconds to give them a little warmth.