Sweet Potato Millet Muffins
recipe from Eat Live Run
Makes about 16-20 muffins
2 cups flour (I used whole wheat pastry, but all purpose would work, too)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup millet
1 medium sweet potato, baked and mashed (about 1 cup)
1 cup milk
1/4 cup melted coconut oil
1/2-2/3 cup brown sugar
Preheat oven to 400 degrees, prepare muffin tin by spraying or lining.
Toast millet in a dry pan over medium heat, about 5 minutes, until lightly golden and nutty smelling. Be careful to toss it frequently and do not wander off. If you burn it, start again.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and millet.
In another bowl, mix eggs, sweet potato, coconut oil and brown sugar. Mix in the milk
Add the dry ingredients to the wet and mix until combined.
Fill muffin tins 3/4 full and bake for 20 minutes until golden.