RECIPE: Raspberry Millet Muffins I need a recipe raspberries

[Guest guest]

Here's one of my favorites!

 

Raspberry Millet Muffins

makes 10

 

2 c unbleached all-purpose flour

1/2 c millet grits

2/3 c sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 c plus 2 tbsp buttermilk

3 tbsp unsalted butter or margarine, melted

2 large eggs

1 1/2 c fresh red or golden raspberries

 

1. Preheat an oven to 400*F and position a rack in the center of the

oven. Grease 10 standard muffin cups.

 

2. In a a large bowl, combine the flour, millet, sugar, baking powder,

baking soda and salt. In another bowl, combine the buttermilk, butter

and eggs and beat with a whisk or electric mixer for 1 minute. Pour

into the dry ingredients and stir with a large spatula just until

moistened, using no more than 15 to 20 strokes. Gently fold in the

raspberries, taking care not to break them up. The batter will be lumpy.

 

3. Spoon the batter into the prepared muffin cups until just level

with the tops. Bake until the tops are browned and feel dry and

springy, and a cake tester inserted into the center comes out clean,

20 to 25 minutes. Let the muffins rest in the pan for 5 minutes before

removing to a rack to cool.

 

From " The Pleasure of Whole-Grain Breads " by Beth Hensperger

 

NOTES: I've never seen millet grits. I do have millet though, and

just give it a quick buzz in a coffee grinder, or even leave it whole.

I never have milk in the house, much less buttermilk, so I just use

soymilk with a little lemon juice. I usually have eggs, but when I

don't, this works ok with Ener-G egg replacer too.

[Guest guest]

I'll try these. They sound great. Thanks! Now if I bake with milk I have no

problem, it doesn't bother me.

 

Amy <sandpiperhiker wrote:Here's one of my favorites!

 

Raspberry Millet Muffins

makes 10

 

2 c unbleached all-purpose flour

1/2 c millet grits

2/3 c sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 c plus 2 tbsp buttermilk

3 tbsp unsalted butter or margarine, melted

2 large eggs

1 1/2 c fresh red or golden raspberries

 

1. Preheat an oven to 400*F and position a rack in the center of the

oven. Grease 10 standard muffin cups.

 

2. In a a large bowl, combine the flour, millet, sugar, baking powder,

baking soda and salt. In another bowl, combine the buttermilk, butter

and eggs and beat with a whisk or electric mixer for 1 minute. Pour

into the dry ingredients and stir with a large spatula just until

moistened, using no more than 15 to 20 strokes. Gently fold in the

raspberries, taking care not to break them up. The batter will be lumpy.

 

3. Spoon the batter into the prepared muffin cups until just level

with the tops. Bake until the tops are browned and feel dry and

springy, and a cake tester inserted into the center comes out clean,

20 to 25 minutes. Let the muffins rest in the pan for 5 minutes before

removing to a rack to cool.

 

From " The Pleasure of Whole-Grain Breads " by Beth Hensperger

 

NOTES: I've never seen millet grits. I do have millet though, and

just give it a quick buzz in a coffee grinder, or even leave it whole.

I never have milk in the house, much less buttermilk, so I just use

soymilk with a little lemon juice. I usually have eggs, but when I

don't, this works ok with Ener-G egg replacer too.