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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These muffins were delicious! Light and fluffy, not dense the way whole wheat muffins often...