Pumpkin-Cranberry Millet Muffins
These Pumpkin Muffins are full of nutritional value yet are loaded with so much flavour. The toasted millet is like nuts. It adds such a tender, healthy crunch to the muffins. The touch of buttermilk makes the muffins all so soft and moist in texture. The deep red colour of cranberry adds to their appeal for Thanksgiving feasts or even a morning breakfast or mid-afternoon snack.
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Servings: 45
Ingredients
- 1 cup fresh pumpkin puree, 240g
- 2 eggs, large, lightly beaten, 135g
- ½ cup buttermilk, 120ml
- ½ cup vegetable oil, 120ml
- 2 teaspoons vanilla extract
- ¾ cup whole wheat flour, 95g
- ¾ cup natural wheat bran, 50g
- ¾ cup brown sugar, 150g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- ½ teaspoon ginger, ground
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup dry millet, lightly toasted, 70g
- ¾ cup dried cranberries
- Preheat oven to 400 degree F (200 degree C). Place rack in the middle of the oven. Line 2 trays of 24 muffin cups with paper liners.
- Toast the millet. Heat on medium heat in a pan, shaking often until you hear them start to crackle and pop. Remove and set aside.
- In a large bowl, combine flour, wheat bran, brown sugar, baking powder, baking soda, ground cinnamon, ginger, nutmeg,salt and toasted millet. Fold in the dried cranberries. (DRY)
- In a separate medium size bowl, beat together eggs, vegetable oil, buttermilk and vanilla extract. Add in the fresh pumpkin puree and combine until thoroughly mixed. (WET)
- Add the milk and egg mixture (WET) into the flour mixture (DRY). Stir until JUST combine. Do not over mix the batter r the muffins will be tough when baked.
- Fill the muffin cups with the batter using an ice-cream scoop. Place in the oven and bake for about 15 - 17 minutes or until firm to the touch and a toothpick inserted in the centre comes out clean.
- When baked, place on wire rack to cool for 5 minutes. Then transfer muffins to cool completely on cooling rack.
- Makes 45 small size muffins or 16 regular sized muffins. Allow muffins to cool completely before transferring to freezer bags. Reheat thawed muffins in a 300 degree F (150 degree C) oven for 10 minutes or microwaved for 15 - 20 seconds.
Instructions
Enjoy!
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