Wednesday, November 9, 2011

Whole Grain Wednesdays-Pumpkin Millet Muffins

Tis' the season!  For buying cranberries and pumpkin that is  :) 

In November when bags of cranberries and canned pumpkin are on sale, I start craving the seasonal quick breads and muffins that I like to bake.  Last weekend I made my favorite cranberry nut bread.  Yesterday, I tried out a new pumpkin muffin recipe that I want to share with you  (it even has two different types of whole grains for Whole Grain Wednesday).  The thing I like best about these muffins is the millet, it adds a nice crunchy aspect!  You can find millet in the bulk bins at Sunflower or Whole Foods.  Millet is a tasty whole grain that can also be used in heartier recipes such as the savory millet patties recipe that I shared previously.

Nutrition bonus: pumpkin's deep orange color is a dead giveway that it is a great source of beta-carotene (vitamin A).  But did you know that it is also a great source of potassium, fiber, and iron? 

Hope you enjoy these "birdseed" muffins! 

Pumpkin Millet Muffins (adapted from Whole Foods Market)
1/2 cup millet
1 egg
1/2 cup lowfat sour cream or plain lowfat yogurt
1/2 cup skim milk
2 Tablespoons butter, melted
2 Tablespoons canola oil
1 cup canned pumpkin puree
1/3 cup granulated sugar
1/4 cup light brown sugar
1 cup all-purpose enriched flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat the oven to 400 degrees.  Place paper liners in 18 muffin pan cups, set aside.  Heat a large skillet over medium-high heat.  Add the millet and toast, stirring occasionally, until golden brown and just beginning to pop (about 3-4 minutes).  Transfer the millet to a plate to cool.

In a large bowl, whisk together the egg, sour cream, milk, butter, canola oil, pumpkin, granulated sugar and brown sugar.  Set aside.

In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and cooled millet.  Gently fold into egg mixture until just combined.

Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean 20-22 minutes.  Allow the muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

Crediting information:  Makes 30 servings.  Each serving creditable for 1 bread/bread alternate at any meal or snack for 3-5 year old children.

1 comment:

  1. I love these! Thank you for the recipe.