We start with the basics: butter, whole wheat pastry flour, millet and yogurt and sour cream…
And we get a beautiful muffin, sandy in texture (good for those who usually love cornbread) with little jewels of cherry and crunch of the almond/sugar topping.
Cherry Almond Millet Muffins:adapted from Heidi Swanson’s Super Natural Everyday
2¼ cups whole wheat pastry flour
⅓ cup raw millet
1 tsp aluminum free baking powder
1 tsp baking soda
1 tsp fine-grain sea salt
1/8 tsp each cinnamon, ginger, grated nutmeg
1 cup dried cherries
1 cup plain yogurt (or ½ cup yogurt and ½ cup sour cream)
2 large eggs, lightly beaten
½ cup barely melted unsalted butter
½ cup honey
Grated zest and 2 tbsp juice from 1 lemon
For the topping:
1/4 – 1/2 cup sliced almonds
2 tbsp turbinado or sanding sugar
Preheat the oven to 400 degrees with a rack in the top third of the oven. Butter a standard 12-cup muffin tin or line with paper liners.
Whisk together the flour, millet, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a large bowl. Stir in the dried cherries.
In a another bowl, whisk together the yogurt, eggs, butter, honey and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated.
Divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling it a bit below the rim. Sprinkle the sugar over the muffins and then sprinkle the sliced almonds, pushing each one down a little into the batter so they stick.
Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn out of the pan and cool completely on a wire rack.Fonts in today’s post: Ribbon and Archer bold