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 

Kate Winslow
February 2014

Gallery

© Guy Ambrosino

Recipe Summary

active:
15 mins
total:
35 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The muffins can be stored, wrapped tightly in foil, for up to 2 days.

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