Reviewed: Nov. 29, 2009

These muffins were delicious! Light and fluffy, not dense the way whole wheat muffins often are, with the perfect amount of sweetness. I ate one with dinner dipping it in soup (had no bread on hand), then later spread some jam in the middle and ate another as dessert! I second guessed the recipe and added a few more shakes of flour b/c I thought it looked too liquidy, but it actually would have been fine--I actually wish mine were a tad more moist. Instead of buttermilk, I used 1 c. soy milk + 1 tsp of apple cider vinegar (you let it sit and curdle for a few mins). Egg replacer works great as well, so these are easily made vegan. I also used 1/4 c. applesauce and 1/4 c. of oil to make it healthier. Next time I'm gonna up the millet content, but these were awesome--thanks for the great recipe!

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Katie

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: San Francisco, California, USA

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Reviewed: Sep. 23, 2009

love these muffins. followed recipe exactly. millet gives a nice crunch to the muffin.

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Sherry

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Reviewed: Sep. 3, 2009

These were really good...the baking soda flavor was detectable but not a huge distraction. I used half applesauce, half butter for the oil and added nutmeg, cinnamon and cloves. I like how theyre not too sweet. impossible to eat just one!

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Erin

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

Absolutely the most fantastic muffins! I have used both sour milk and buttermilk and prefer the sour milk method. Every time I make these for dinner guests I get rave reviews and a request for the recipe! We don't even bother making corn bread anymore. These are too wonderful! The bonus is they are yummy as breakfast muffins too! Thank you!

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ALAURABLE

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Reviewed: Jul. 10, 2009

These muffins are great! I made them non-dairy by substituting soured soy milk (juice of one lime plus soy milk to measure one cup) for the buttermilk. My only complaint is that the bottoms ended up a little oily. I think I will substitute applesauce for half the oil next time. I will also make a double batch!

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miriyummy

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Reviewed: Jun. 29, 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

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LisaJC

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Reviewed: May 4, 2009

GREAT recipe! So easy! I made this just as instructed and the muffins were good. I was looking for a little more of a sweet muffin so I adjusted the salt to 1/8 tsp. and added 2 tbsp. of Splenda for baking. I also used 1 cup of whole wheat baking flour and 1 cup of millet flour and made up the additional 1/4 cup required with flax meal and wheat germ. In addition I used 1/2 the oil and 1/4 cup of unsweetened apple sauce. YUMMY!

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dcis1970

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Reviewed: Feb. 21, 2009

These were very good for a completely healthy muffin...be careful not to overcook because they don't taste good when you do. I'm not sure how much I like the crunch of the millet, but I love how good they are for me and my family.

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Keri

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Reviewed: Feb. 13, 2009

oh my gosh! soooo tasty! I only changed the recipe by using 1/4c honey and 1/4c molasses. WILL make again!

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KATARINAKEREN

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Reviewed: Jan. 27, 2009

Very good muffin. I used white wheat that I ground at home. I think that helps make a lighter muffin. The millet adds nice variety. I made 12 instead of 16 muffins. You can fill the cups pretty full and not worry about them cooking over, then you don't have to cook 2 separate batches.

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5boys2cook4

Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Jan. 5, 2009

Yum! Followed the recipe exactly, my kids loved them. It's in the "Monday Morning Muffin" rotation!

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Cathy1078

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Reviewed: Nov. 25, 2008

These definitely had a different taste, but they were good. The slight crunch from the millet was nice. Only problem we had is that the flavor changed significantly overnight, so the leftovers weren't very appetizing. Definitely one to serve immediately.

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ELFLADYJO

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Reviewed: Nov. 5, 2008

These are so good! I did make a few adjustments based on what I had on hand and my quest for a super-fiberous muffin. I used 1/2 applesauce in place of 1/2 of the oil (I used canola to save on saturated fat). In place of the buttermilk (since I didn't have any on hand) I used almond milk with a few squirts of lime juice. I added 1 cup of cranberries and doubled the millet. In place of 1/3 of the whole wheat flour, I used flax meal and wheat bran. I also used agave nectar (b/c I didn't have honey on hand). They turned out very moist and delicious. Everyone loved them at work and I had to hide them from my husband! Now that's a good muffin! I will DEFINITELY make these again! Weekly!!

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lina

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Reviewed: Oct. 7, 2008

I like the crunchiness' of the millet.

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Pierrette

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Reviewed: Aug. 11, 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!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 23, 2008

Great Recipe! I made these Gluten Free by substituting Bob's Red Mill GF mix and they were so light and fluffy. The millet was a nice crunchy surprise. A very different but pleasant muffin. Also, I had to sub yogurt for buttermilk since it was all I had on hand and it was great! Delicious with a little jam!

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SpiderWomanKnits

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

I adapted this recipe to make a non-gluten version as another reviewer has done. I substituted the flour with equal parts white rice flour, tapioca flour, and oat flour. Instead of buttermilk, I used sour cream and added a few tablespoons of regular milk to thin the mixture a bit. I also added about a cup of fresh blueberries and did not add millet. The muffins turned out very light and airy with a bit of a grainy texture (perhaps from the tapioca flour?). The only thing was that they were a tad dry even though I used sour cream. I would also add more honey/sweetener next time and fill the cups two thirds instead of halfway.

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chikichikiboing

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Reviewed: Jan. 26, 2008

My husband and one year old son loved them. The honey really adds a sweet taste.

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SummerO

Cooking Level: Beginning

Living In: Woodinville, Washington, USA

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Reviewed: Jan. 18, 2008

I ground my own wheat for these. They turned out wonderfully well - not dense like many whole wheat recipes. I also added chocolate chips to a few as an experiment. It wasn't so great. But what was great was adding a teaspoon of apricot or blackberry jam to the middle of the muffins before baking. They were yummy! I will definitely use this recipe again. It's healthy and delicious and is very versatile.

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KRISTINH472

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Reviewed: Jan. 8, 2008

Made recipe as listed. I really liked these muffins. The added crunch from the millet was nice. Whole family loved them. I got 12 muffins that were a little over the top of muffin pan.

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MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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Millet Muffins

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