Inspired by the wonderful millet muffins served at Metropolitan Bakery in Philadelphia, this version adds quinoa and fragrant orange zest to the mix.
Slideshow: More Breakfast Muffins
1 cup all-purpose flour
1 cup white whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup cold cooked quinoa
1 cup millet, toasted and cooled
1 cup firmly packed dark brown sugar
6 tablespoons unsalted butter, melted and cooled, plus more for buttering pan
3 large eggs
1/3 cup whole milk
1 teaspoon vanilla
Finely grated zest of 1 orange
How to Make It
Preheat the oven to 375° and butter a 12-cup muffin tin. In a large bowl, whisk together the flours with the baking powder, baking soda and salt. Stir in the millet and quinoa.
In a medium bowl, stir together the brown sugar with the butter, eggs, milk, vanilla and orange zest. Add the wet ingredients to the dry ingredients and stir until combined.
Spoon the batter into the muffin cups and bake until a toothpick inserted into the center of several muffins comes out clean, 18 to 20 minutes. Let cool for 5 minutes. Transfer the muffins to a rack and let cool completely.
The muffins can be stored, wrapped tightly in foil, for up to 2 days.
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