While searching for a way to use up the leftover millet lingering in the back of the cupboard, I stumbled on Joanne Weir’s Millet Muffins – an easy recipe that just might be my new go-to.
If you’re not familiar, millet is a tiny, mild-tasting ancient grain (kind of like quinoa’s crunchier cousin) and it adds the best texture here. The no-frills buttermilk batter comes together in minutes, and after a quick 20-minute bake, you’re rewarded with subtly sweet, plush muffins and the most satisfying crunch from the millet.
I’ll be blowing through the rest of that millet making these on repeat.
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 30 minutes
Store-Bought Is Fine: Buttermilk
Recipe here.
