Pumpkin and Millet Muffins

A recipe you’ll crave all autumn long

These muffins offer an intriguing crunch, thanks to the toasted millet. Savour them warm from the oven, or freeze a batch to have on hand for holiday company. Serve them warm with softened butter.
Makes 12

• ½ cup millet
• 1 egg
• ½ cup sour cream
• ½ cup whole milk
• 4 tbsp (½ stick) unsalted butter, melted
• 1 cup canned pumpkin purée
• ⅓ cup granulated sugar
• ⅓ cup light brown sugar, packed
• 1 cup all-purpose flower
• 1 cup whole wheat pastry flour
• 1 tsp baking power
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves

Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.

In a large bowl, whisk together egg, sour cream, milk, butter, pumpkin, granulated sugar and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.



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