Monday, March 3, 2014

Sweet Potato Millet Muffins

Muffins just might be Colin's favorite food, and I can't blame him.  Perfect little snack sized treats, delivered in a cute tin, filled with delicious fruit - you can't go wrong.  That being said, we go through a batch of baked goods at an alarming rate around this house, even when they are hidden on top of the refrigerator (the last remaining surface that is out of reach of tiny hands).  We made these muffins to accompany our vegetarian chili last week, thinking they'd be a good replacement for cornbread and also be a nice snack for anytime.  Plus, they are full of healthy sweet potato and millet, so they are nutritious and it's ok to eat two (or four).

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
2 eggs
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.

1 comment:

  1. finn is obsessed with muffins! it's all he ever wants to eat. these look delicious!


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