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Millet Muffins With Fresh Corn

Healthycooking's picture
Ingredients
  Packed light brown sugar 3⁄4 Cup (12 tbs) (Use A Scant Measure)
  Egg 1 Large
  Safflower oil/Corn oil 1⁄3 Cup (5.33 tbs)
  Buttermilk 1 Cup (16 tbs)
  Millet 7 Tablespoon (Available In Natural Food Stores)
  Unbleached all purpose flour 1 1⁄3 Cup (21.33 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Fresh corn kernels 17 Tablespoon (1 Cup + 1 Tablespoon)
Directions

GETTING READY
1. Start by preheating the oven to 375°F

MAKING
2. In a 12-cup muffint tin, oil or spray, with a nonstick vegetable oil spray, take the egg and sugar and beat it together, pour oil and 1/2 cup of the buttermilk, stir till mixture is well blended
3. In a blender, grind the millet until it is like kosher salt
4. Take a whisk, and use it to whisk the flour with the baking powder, baking soda, and salt, add the millet and whisk for a few minutes to blend
5. PLace the wet ingredeints and add the dry ingredients to it, and combine with a few swift strokes, then add the remaining 1/2 cup of buttermilk and corn kernels and mix properly with a rubber spatula
6. In the muffin cups, spoon the batter filling each cup to about two-thirds full.
7. Finally bake for about 22 minutes, till muffin turns brownish
8. While baking, the tops of the muffin may crack, which is absolutely fine, once baked take it out and set aside to cool, then turn out of the muffin tin onto wire racks to cool completely

SERVING
9. Serve at room temperature with cream

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
22 Minutes
Ready In: 
32 Minutes
Servings: 
6

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