A lightly sweetened, extremely yummy muffin.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.

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  • In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups.

  • Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Nutrition Facts

176.1 calories; protein 3.7g 7% DV; carbohydrates 24.8g 8% DV; fat 7.7g 12% DV; cholesterol 12.2mg 4% DV; sodium 268.4mg 11% DV. Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2007
This makes the best gluten-free muffin I have tasted--light crunchy sweet. I made the following changes to make it gluten-free: I used 1 cup of millet flour then 1/2 cup each of the following: rice flour white bean or fava bean flour and amaranth or quinoa flour. Feel free to make other substitutions for these flours if you have other favorites. I also used soy milk instead of buttermilk adding 1 Tbsp. of vinegar to the soy milk and letting it sit for five minutes. Great recipe--everyone loves it! The honey makes it irresistable to my sweet tooth. Read More
(51)

Most helpful critical review

Rating: 2 stars
01/25/2010
Utterly tasteless. Unusually bland even for healthy muffins. I had to make subs but no different than anyone else. I subbed barley malt syrup for honey almond milk and lemon juice instead of buttermilk and yogurt for the oil. I can't imagine how to salvage them unless I bury them in peanut butter. Read More
(3)
123 Ratings
  • 5 star values: 86
  • 4 star values: 27
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/08/2007
This makes the best gluten-free muffin I have tasted--light crunchy sweet. I made the following changes to make it gluten-free: I used 1 cup of millet flour then 1/2 cup each of the following: rice flour white bean or fava bean flour and amaranth or quinoa flour. Feel free to make other substitutions for these flours if you have other favorites. I also used soy milk instead of buttermilk adding 1 Tbsp. of vinegar to the soy milk and letting it sit for five minutes. Great recipe--everyone loves it! The honey makes it irresistable to my sweet tooth. Read More
(51)
Rating: 5 stars
07/06/2007
Yum! I AM guilty of changes - half applesauce for the oil ground oatmeal and seven grains for the millet and part of the flour and I also added walnuts raisins and cranberries. But - excellent whole-grain taste and very moist tender and just a little bit of chew; a great base. I'll definitely make again! Thanks:) Read More
(34)
Rating: 5 stars
02/12/2007
i am the baker for a whole foods co-op in northern minnesota and i have to make muffins every morning. just on a whim i tried these this morning and i was so pleased! they are delicious and i am certain they will fly off the shelves. i make muffins in the big tins so for this recipe i doubled it and ended up with 8 muffins. i also added more millet...a good choice. i am now enjoying one of the extras with a cup of coffee. Read More
(30)
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Rating: 5 stars
02/18/2006
I really love this recipe. I add extra millet for the crunch. It works perfectly as is and also doubles very well. My kids eat these faster than I can make them and it's so healthy for them I don't mind at all! No white sugar and white flour plus the extra nutrition of the millet make these great but the really great thing is that they are very delicious! Read More
(24)
Rating: 5 stars
08/12/2008
Yummy. I made 4 dozen mini-muffins baked for 10 minutes. I manufactured "buttermilk" by adding a T of lemon juice to a cup of milk. I subbed 1/4 c non-fat vanilla yogurt for half the oil. Thanks for the recipe Himeesgirl! Read More
(18)
Rating: 5 stars
02/16/2011
I'm a novice when it comes to millet and when people talked about the 'crunch' in the muffin I almost got scared off. That didn't sound good. But it is! It's delicious! I didn't have quite all the ingredients so following other reviewer's suggestions I left out the egg and I mashed up an overripe pear to replace most of the oil. It was moist and tender but still held together nicely. Because of the whole wheat flour I was very surprised how much this muffin rose and how light it was. It's not a sweet muffin but it's great with honey butter very nutritious and the way I made it completely guilt free. This is totally a keeper. EDIT: Having made these about a dozen times I thought I'd mention a good variation we found - mashed pear as listed above with 1 tsp cinnamon and a pinch of grated nutmeg. Just gives it a little depth and makes the house smell good. Read More
(16)
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Rating: 5 stars
09/15/2006
These were so good! I may never make cornbread muffins with a meal again - I'll make these! The millet was such a yummy crunchy addition. I subbed some wheat bran and flaxseed meal for about 1/3 of the flour just to up the nutrition even more; mine only took 13 minutes in my oven. Tasty and easy! Read More
(12)
Rating: 5 stars
12/11/2005
WOW! I loved this recipe! Very healthy due to the 100% whole wheat and the millet but still light and fluffy enough to entice my taste-centric family. I had already eaten breakfast this morning but after sampling one I suddenky found myself polishing off another! They were but 15 seconds out of the oven and elevated me to a state of Nirvana. The millet adds a pleasant crunch and though I was afraid that the flavor would be bland and lacking it was absolutely perfect. I might experiment around with substituting applesauce for the oil to reduce fat but if it changes the texture and flavor too badly I think that I can cope with the slight guilt of indulging in such a yummy treat. Thank you for sharing! Read More
(12)
Rating: 4 stars
06/30/2009
One question - is it millet flour or millet seeds that are used? Just confused by the ingredient list and the instructions. The picture looks like seeds and some members mention crunch but the instructions and others mention millet flour. Thanks Read More
(12)
Rating: 2 stars
01/25/2010
Utterly tasteless. Unusually bland even for healthy muffins. I had to make subs but no different than anyone else. I subbed barley malt syrup for honey almond milk and lemon juice instead of buttermilk and yogurt for the oil. I can't imagine how to salvage them unless I bury them in peanut butter. Read More
(3)