Inspired by this recipe in Bon Appetit
Original recipe hails from Tazzaria
• If you don’t have millet, make these oatmeal muffins, the recipe that inspired this one and one of my all-time favorites.
• This muffin batter can be made ahead of time and baked off as you wish: the muffins taste as good on day 8 as on day 1.
• If you do want to bake off the whole recipe in one go, use a quarter cup measuring cup to fill your standard pan. You’ll have some leftover batter, likely enough for 1 jumbo muffin or a few small muffins. Try to refrain from dividing that leftover batter among the filled cups — the muffins bake more evenly when they are not over filled, and you can always bake off the remaining batter in a greased or lined ramekin.
• You can make your own liners by cutting sheets of parchment paper approximately into 5×5-inch squares. It’s kind of a pain to do this, but they look pretty, and they work remarkably well. As noted in the photo above, it’s helpful to make the liners before you mix up the batter and to weigh down each one with anything that will fill in the cup. I also love these liners.
- 2 1/3 cups (230g) quick-cooking oats*
- 1 cup (136g) all-purpose flour or gluten-free flour if you are making gluten-free muffins
- 1/2 cup (114g) packed, dark brown sugar (light would probably be just fine)
- 1/2 cup (116g) sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup millet**
- 1/3 cup boiling water
*I have the best results using the 1-minute Quaker Oats but rolled oats work just fine, too. And although I haven’t tried this, I bet you could quickly pulse rolled oats in a food processor to make them behave more like quick-cooking oats. If you want to make gluten-free muffins, make sure to buy gluten-free oats.
- Preheat oven to 375°F. Spray a standard muffin pan (12-cup) with nonstick spray or line them with paper muffin liners. Whisk oats, flour, sugars, baking soda and salt together. Add buttermilk, oil, egg, vanilla and millet. Whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Batter will be on the wet side. Divide batter among prepared muffin cups, filling each one no more than 3/4 full.
- Bake muffins until tester inserted into center comes out clean, 25 to 30 (maybe as many as five minutes longer) minutes. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.
- Category: Muffin
- Method: Bake
- Cuisine: American
Keywords: millet, muffin, breakfast, healthy