PUMPKIN MILLET MUFFINS
Steps:
- 2C whole wheat flour, 1/2C rolled oats, 3/4C brown sugar, 1C buttermilk, 1/3C canola oil, 2 large eggs, 1can pumpkin puree, 1/2C millet, 1/4C pumpkin seeds, 3t baking powder, 2t baking soda, 1/2t cinnamon, 1/2t ground ginger, 1/2t salt, 1/4t ground nutmeg. **********PREPARATION********** Preheat over 390d. In bowl beat eggs, sugar, milk, oil, vanilla and puree. Stir in rolled oats. Toast millet until browned. Add millet and pumpkin seeds to dry ingredients. Pour wet into dry. Fold together, don't over-mix. Put in muffin tins. Top with extra pumpkin seeds. Put in over and reduce to 360d. Bake 25min.
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Ajourney2 Selfdiscovery
[email protected]I made these muffins for my kids and they loved them! They were a great way to get them to eat more pumpkin.
jesan ovi
[email protected]These muffins were a hit with my family! They were moist and fluffy, and the pumpkin and millet gave them a great flavor. I will definitely be making these again.
Josh Swafford
[email protected]I was looking for a healthy muffin recipe and these fit the bill. They were easy to make and they turned out great. The pumpkin and millet gave them a unique flavor that I really enjoyed.
prem raj
[email protected]These were so easy to make and they tasted amazing! I will definitely be making them again.
ali khattak
[email protected]I made these muffins yesterday and they turned out great! I used almond milk instead of regular milk and they were still very moist. The millet added a nice nutty flavor.
Waleed Mohamad
[email protected]These muffins were delicious! I made them for my family and they loved them. They were moist and fluffy, and the pumpkin and millet gave them a great flavor. I will definitely be making these again.