Saturday, July 31, 2010

Millet Muffins - Adapted from Cafe Fanny in San Francisco

The Altitude Adjustment Section
This recipe took three tests to get it right. The original recipe was way too sweet for my taste and had too much leavening for 7000 feet above sea level, so I fixed it! I still think they are a little sweet, but my tasters loved them.

1 cup brown sugar
10 Tablespoons melted unsalted butter
2 eggs
1/2 teaspoon vanilla
1 1/8 cup millet, ground a bit in the blender
2 1/3 cups A.P. flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 tsp salt
1 3/4 cup buttermilk

Preheat oven to 350. Beat the eggs, sugar, and vanilla in the bowl of your electric mixer. Add the melted cooled butter with 3/4 cup of the buttermilk to mixing bowl. Stir in the millet. Add the dry ingredients alternately and the remaining 1 cup of buttermilk. Line two 12-part muffin tins with paper liners. Scoop in batter until cups are 3/4 full. Bake for 15-18 minutes, until browned. Recipe makes 18-20 muffins.