Spiced Carrot Millet Muffins
This wholesome Carrot Millet Muffins recipe combines the sweet aroma of cinnamon and nutmeg with the hearty goodness of whole wheat flour and millet. The addition of shredded carrots further enhances the moist texture and adds a burst of flavor. Easy to make and perfect for a quick breakfast or a snack any time of the day, these muffins are sure to become a family favorite.
— Constant Cookbook
Ingredients
- 1¼ cups whole wheat pastry flour
- ½ cup uncooked millet
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup maple syrup
- ¾ cup plain greek yogurt
- ¼ cup sunflower oil or melted butter
- 1 egg
- 2 cups shredded carrots
Instructions
- Preheat oven to 350˚F and line a 12 muffin tray with muffins liners.
- In a large bowl, combine the flour, millet, spices, baking powder, and salt.. Give a quick stir and set aside.
- In a separate bowl whisk together the yogurt, maple syrup, egg, and melted butter. Add the yogurt mixture and carrots to the dry mixture. Stir only until batter comes together- you don't want to over mix.
- Divide batter evenly into 12 muffins and bake for 22-25 minutes or until a knife is inserted and comes out clean. Store muffins in an airtight container for 3 to 4 days or freeze for longer storage.
Cook Time
20M
Prep Time
PT10M
Yield
12
Comments
No comments found.