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November 18, 2011
Cooking, Fall
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make these now.

I’m not really a muffin person.  Donuts, yes please.  French toast, delicious.  Eggs with toast to mop up the yolk, perfection.  Muffins… I can take them or leave them.  Then last week, I saw this recipe.

I had some leftover pureed pumpkin I needed to use, and some millet lingering in the pantry, so I figured I would give them a go.  So I did.  And then I did again, one week later.  See, they were good.   Really good.  Moist (even a few days after baking), with lovely bursts of crunch from the millet and chunks of dark chocolate studded throughout.  And it’s practically health food (ok, just because the recipe includes whole wheat flour and millet doesn’t mean it’s healthy, but those ingredients make me feel better when a “few” of these muffins “accidentally” became my dinner one night last week). They would be a perfect way to use up that leftover pumpkin puree from your pies for a post-Thanksgiving breakfast (or dinner).

Pumpkin, Millet, & Dark Chocolate Muffins [adapted from joy the baker]

Makes approximately 15 muffins.

1/2 cup extra-virgin coconut oil

3/4 cup brown sugar

2 large eggs

1 cup pureed pumpkin

2 teaspoons pure vanilla extract

1 3/4 cup whole wheat flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/3 teaspoon fresh-ground nutmeg

1/2 cup dry millet

1/4 cup almond milk

2/3 cup chopped dark chocolate (or dark chocolate chips)

  1. Place a rack in the center of the oven and preheat to 325 degrees.  Line a muffin tin with liners or grease and set aside.
  2. In a large bowl, whisk together oil, brown sugar, eggs, pureed pumpkin, and vanilla extract.
  3. In a medium bowl, whisk together flour, salt, baking soda, spices, and millet.
  4. Add the dry ingredients all at once to the wet ingredients.  Add the almond milk and mix.  When batter is almost completely mixed, fold in the chocolate.
  5. Spoon batter into the prepared pan, filling muffin cups three-quarters full.  Bake for 20-25 minutes, or until a skewer inserted into the center of a muffin comes out clean.  Let rest for at least 15 minutes before serving.  Serve warm or at room temperature.  Muffins will last, well wrapped at room temperature, for up to 4 days.

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