I seem to be on a muffin kick as of late. I’d have to say it’s because of the chilly weather. I just love to heat up the house with a little bakin’. Have you tried baking with millet flour? I dare you to give it a try! These muffins turned out moist, lightly sweet and with a hint of lemon. Yum! Did you know millet is actually a seed? And it’s packed with fiber, B-complex vitamins, iron and much more. Enjoy!

Ingredients:

• 2.5 cups millet flour (2 cups millet)
• 1/2 cup org. evaporated cane juice
• 1 T baking powder
• 1/2 t salt
  
  
• 1/2 cup almonds (or walnuts, pecans, cashews, etc.)
• 1 1/4 cups water
• 1 apple
• 1 cup frozen corn
• 1/4 cup lemon juice
  
  
• 1 cup blueberries

1. Blend 2 cups of millet in a blender (or flour mill) until as fine as possible (or buy packaged millet flour).
2. In a bowl, mix the flour with the next 3 dry ingredients.
3. Blend the almonds into a coarse flour.
4. Add the remaining wet ingredients (except blueberries) and blend until smooth.
5. Pour wet ingredients into dry ones and mix thoroughly. The batter should be very soupy. Millet flour soaks up a lot of liquid!
6. Mix in fresh or frozen blueberries.
7. Lightly oil a 12-muffin tin and carefully spoon in the wet batter.
8. Bake 350 degrees for 35-40 minutes until golden on top.