Mastodon Millet Muffins

Millet is an ancient grain that's been making a comeback in recent years. It's a good source of fiber, protein, and iron, and it has a slightly sweet, nutty flavor. These muffins are a great way to use up any leftover millet you have on hand. They're also gluten-free and dairy-free, so they're perfect for people with dietary restrictions.

I first came across millet when I was traveling in India. I was staying with a family in a small village, and they served me millet for breakfast every morning. I was initially skeptical, but I quickly came to love the nutty flavor and chewy texture. When I got back home, I started experimenting with millet in my own kitchen. I tried it in pilafs, salads, and even bread. But my favorite way to use millet is in muffins.

Prep time: 15 | Cook time: 25 | Serves: 6

Ingredients

• 1 cup millet flour
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup almond milk

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a muffin tin with paper liners.
3. In a large bowl, whisk together the millet flour, almond flour, coconut flour, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the egg and almond milk.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fill the prepared muffin tins 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Why It Works

• The combination of millet flour, almond flour, and coconut flour creates a muffin that is both gluten-free and dairy-free.
• The millet flour gives the muffins a slightly sweet, nutty flavor.
• The almond flour and coconut flour add a bit of richness and moisture.
• The baking powder and baking soda help the muffins to rise.
• The egg and almond milk add richness and moisture.