My mom experimented with these muffins last week..and they were a success! She baked them on Mother's day so that we could all sample them. Well, even my picky grandparents and grain-hater father loved them. They are super moist, slightly sweet, and have a satisfying crunch to them from the millet. Not to mention, they are VERY healthy! My mom was so pleased that everyone liked them, that she went a little overboard and made many many more batches on Monday. I've been eating my way through my personal batch, enjoying them as an easy breakfast-to-go during the week.
(Recipe adapted from Allrecipes.com)
2 cups sprouted flour (or whole wheat flour)
1/4 cup ground flax
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1 egg, lightly beaten
1 tsp vanilla
1/4 cup coconut oil
1/2 cup agave
1/4 cup applesauce
wheat germ for sprinkling
1. Preheat oven to 400 degrees. Grease 16 muffin cups. (Or 8 extra-large muffin cups-- I like my muffins larger so they hold me over until lunch!!)
2. In a large bowl, mix the flour, flax, millet, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, coconut oil, agave, apple sauce, and vanilla. Stir the liquid mix into the flour mix just until incorporated. Pour the batter into the muffin cups and sprinkle the tops with wheat germ.
3. Bake 15 minutes or until a toothpick inserted in the center comes out clean.
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