I didn't find one (then!) that was easy or healthy enough for breakfast. I guess I'm picky about muffins. I like to eat them for breakfast or snacks. I like them healthy (why? I'm not sure - "muffin" just says "not indulgent" to me). I like them to be straightforward; if I want fancy, I'll make scones or a yeast-raised treat.
I made the millet muffins in Heidi Swanson's Super Natural Every Day. They were much too rich, and used butter. I maintain that oil works best in quick breads and muffins (but quick breads are tricky to bake without the middle being goopy and the edges too dark). However, I loved the texture of the millet in the muffins.
And I got serious and fiddled with recipes until I got one I like. Straightforward. Healthy. Easy enough for breakfast (no lemon glaze, which seems to be the popular approach to lemon poppyseed muffins).
Thrift at Home Lemon Poppyseed Muffins - makes 12-16
Mix together dry ingredients:
1 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup dry uncooked millet
3 tsp. poppy seeds
grated zest from one large lemon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Separately, mix together the wet ingredients and whisk well:
1 cup plain yogurt (if you're using Greek yogurt or very thick yogurt, dilute with milk to make the consistency of thick buttermilk)
1/4 cup vegetable oil
juice of one lemon
Gently combine the wet and dry ingredients, stirring just until mostly mixed - lumps and floury bits are fine (tough muffins from overmixing are not fine).
Fill paper-lined muffin cups 2/3 full.
Bake at 375 for 20-25 minutes, until muffin tops spring back when gently touched. Cool in pan for 5 minutes, then remove to finish cooling.
|The next recipe revision upped the baking powder a little. Better puff.|