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5 from 2 votes

Millet in Jars and Muffins


  • 2 cups whole wheat pastry flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup millet lightly toasted (see instructions above)
  • 3 eggs
  • 1/2 cup milk or runny yogurt
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter
  • 1 cup of brown or maple sugar honey or maple syrup are also good sweeteners for these muffins, just omit the milk in that case to account for the liquid.


  • Preheat oven to 375 degrees and grease a 12 cup muffin tin (with butter or cooking spray). You can use muffin liners if you prefer.
  • In a medium bowl, whisk together the dry ingredients. Set aside.
  • In a two-cup measuring cup, combine milk/yogurt, eggs and vanilla (if you add the milk/yogurt first, the measuring cup does double-duty, allowing you to measure and mix in the same vessel. I'm always looking for ways to save on dishes and this is one of my favorite tactics). Set aside.
  • Cream the sugar and butter together. You can do this in the bowl of a stand mixer, in a regular bowl with a hand-held mixer or a pastry blender.
  • When the butter and sugar is well incorporated, add in the rest of the wet ingredients. Mix to incorporate. Add the dry ingredients in 3 stages, mixing well before adding more.
  • Spoon evenly into the 12-cup muffin tin. When all the cups are filled (this batter doesn't rise a ton, so it's okay to fill them fairly full), bang it gently on the counter a couple of time to settle the batter. Bake for approximately 20 minutes, until the tops of the muffins are a burnished brown and a tester stick comes out mostly clean.