Millet Muffins

350 for 30 min

We love the crunch these muffins provide!

Ingredients

2 cups gf or all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup whole grain millet

2 cups fresh or frozen cranberries (Great without, too!)

1/2 cup plus 2 tablespoons coconut oil

1/2 cup coconut sugar

1/4 cup maple syrup

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup coconut or almond milk

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and millet. Working over the bowl, toss the cranberries in a medium bowl with about 2 teaspoons of the flour mixture to lightly coat; set aside flour mixture and cranberries.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in vanilla.
3. With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating, until just combined; do not overmix. Using a rubber spatula, fold in cranberries, if using. Divide batter evenly among prepared muffin cups.
4. Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.