Ingredients
-
2
-
1/2
-
1
-
3/4
-
1/2
-
1 1/2
-
1/2
-
1/2
-
1/4
-
1
-
3/4
-
2
-
1 1/2
-
1/2
-
1/2
Directions
Pumpkin Millet Muffins, Got this from a friend From the Rebar Modern Food Cookbook Muffins have a great texture , We really enjoyed these! They have great flavor, and the millet adds an extra something unexpected used white wheat flour instead of the AP, and spelt for the whole wheat I also left out the pumpkin seeds and DH said he wished I had remembered them LOL used some ground clove instead of ginger as that’s what I had on hand, and applesauce instead of all but 1 T of the oil Mine needed the full 25 minutes to cook through Thanks for posting!, We really enjoyed these! They have great flavor, and the millet adds an extra something unexpected used white wheat flour instead of the AP, and spelt for the whole wheat I also left out the pumpkin seeds and DH said he wished I had remembered them LOL used some ground clove instead of ginger as that’s what I had on hand, and applesauce instead of all but 1 T of the oil Mine needed the full 25 minutes to cook through Thanks for posting!
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Steps
|
1
Done
|
Pre-Heat Oven to 350f. |
|
2
Done
|
Line a Muffin Pan With Baking Cups or Grease (baking Spray Works Well). |
|
3
Done
|
Combine Eggs, Oil, Buttermilk, Sugar, Vanilla, and Pumpkin Puree and Mix Until There Are No Lumps of Brown Sugar. |
|
4
Done
|
Stir in the Rolled Oats. |
|
5
Done
|
Heat a Dry Skillet and Toast the Millet Until Lightly Browned. |
|
6
Done
|
Toast the Pumpkin Seeds and Add With the Millet to the Wet Ingredients. |
|
7
Done
|
in a Separate Bowl Mix the Dry Ingredients. |
|
8
Done
|
Add This Mixture to the Wet Mixture. |
|
9
Done
|
Avoid Overstirring as the Muffins Will Come Out Tough. |
|
10
Done
|
Fill the Muffin Cups and Sprinkle With Pumpkin Seeds. |
|
11
Done
|
Bake For 25 Minutes or Until a Toothpick Comes Out Clean. |
