Featuring my Favorite Fall Muffins:
Toasted Millet Pumpkin Muffins.
These muffins contain easy ingredients I normally have on hand. Loving my huge tub of Chobani.
I love toasting the Millet, it smells so good and kinda pops and brown up.
Plus they are so easy to just plop a spoonful into the muffin tin because it’s a thick batter.
I’ve made these Pumpkin Toasted Millet Muffin before in an earlier post.
I love this amazing little muffin. It is packed with flavor and crunch, and as a bonus, they freeze well. I love foods that freeze well. I like to keep a few out a few and freeze the rest for another day. Plus their healthy, and who doesn’t like that?
These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand. 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.
1/2 cup millet
1/2 cup Chobani Greek Yogurt
1/2 cup soy or coconut milk
1/2 cup unsweetened applesauce (to replace butter)
1 cup canned pumpkin purée
8 Packs 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.
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