Thursday, May 19, 2005

Pumpkin and Millet Muffins

Pumpkin and Millet Muffins (Adapted from Whole Foods)

1/2 cup dry millet
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cardamom
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1 large egg
1/2 cup sour cream
1/2 cup milk
4 tablespoons unsalted butter, melted
1 cup mashed pumpkin
1/3 cup granulated sugar
1/3 cup packed brown sugar

Preheat oven to 400 degrees.

In a medium skillet, add millet and toast over medium-high heat, stirring, until golden brown and just beginning to pop, about 3 to 4 minutes. Remove from the heat and place millet onto a plate to cool completely.

In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, salt, cardamom, nutmeg, cloves and cooled millet.

In a medium bowl, whisk together egg, sour cream, milk, melted butter, pumpkin and sugars. Pour into the dry ingredients and mix just until combined.

Evenly divide the mixture between the wells of a 12 cup muffin tin coated with nonstick spray.

Bake until the centers spring back when lightly touched, about 18 to 24 minutes. Remove from the oven and let cool in the pan for 5 minutes before transferring them to a rack to cool completely.

Makes 12 muffins

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