I don't even know what to say about these muffins other than they are SO delicious! The millet gives them a really nice crunchiness, and the blueberries and lemon zest are a perfect sweet-sunshine taste. The original recipe is from the blog Kitchen Therapy - a GF blog with all kinds of good looking things. She offers two versions of the recipe, one with buttermilk, and one that is vegan and uses a fermented rice beverage called amazake. The recipe below is my modified version of hers with dried blueberries and lemon rind, and a little less sugar. See hers linked here for the vegan version.
Yields 12 muffins (or 6 popover sized ones!)
1 c. buttermilk
1 egg
1/3 c. oil
1/2 c. sugar (or 1/4 c. sugar plus 2 stevia packets for less sugar)
3/4 c. millet flour (grind millet in coffee grinder)
3/4 c. Bob's GF flour
2/3 c. millet seeds
2 T. ground flax seed (grind flax seeds in coffee grinder)
1 1/2 t. xanthan gum
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/3 c. dried blueberries
zest of 1 lemon
In a small bowl, whisk together wet ingredients and sugar. In a large bowl, thoroughly mix the dry ingredients (everything else). Stir wet and dry together and let sit for 5 minutes for xanthan gum and flax to absorb moisture and help muffins to rise better. Butter/grease muffin tin or use muffin paper liners, and fill 3/4 full. Bake for 20-25 minutes at 425.
