Millet Muffins Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Sep. 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!
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Mesa, Arizona, USA

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Reviewed: Jun. 14, 2006
This was wonderful, and tasted just as good when I replaced half the oil with unsweetened applesauce, decreasing the fat and calories a lot (even though they're already pretty light!). I also did a little more than 1/2 cup of millet. Great recipe!
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Reviewed: Apr. 18, 2006
This is one of the simplest and quickest muffins recipes ever! I added 1/2 cup of millet, and the end result was wonderful. I love the crunchiness of the them. Serve with jam and enjoy!
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Reviewed: Feb. 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!
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Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA
Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 16, 2006
I added 1 cup toasted wheat germ and doubled the millet. Delicious! Sweet, but not too sweet, and the millet is so crunchy.
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Cooking Level: Expert

Living In: New Haven, Connecticut, USA

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Reviewed: Dec. 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!
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11 users found this review helpful

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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 4, 2005
This was a very yummy muffin! Did not change anything and it came out wonderful.
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Displaying results 81-87 (of 87) reviews

 
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