millet muffins

now that shepherd is standing firmly on his own, he can stand on the stool in the kitchen & join me & heron in our baking adventures.  this morning we made millet muffins with a recipe found here, my new favorite cooking site.  

: the kids barely left any yogurt for the recipe :

: shepherd helped squeeze fresh lemon from our recent citrus box :

here's the recipe:

millet muffins with honey

makes 12 muffins

ingredients:

2 1/4 cups whole wheat pastry flour

1/3 cup raw millet

1 teaspoon aluminum-free baking powder

1 teaspoon baking soda

1/2 teaspoon fine-grain sea salt

1 cup plain yogurt

2 large eggs, lightly beaten

1/2 cup unsalted butter, barely melted

1/2 cup honey

grated zest and 2 tablespoons juice from 1 lemon

directions:

preheat the oven to 400F with a rack in the top third of the oven.  butter a standard 12-cup muffin pan or line with paper liners.

whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl.  in another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth.  add the wet ingredients to the dry ingredients and stir until the flour is just incorporated.  divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling it a bit below the rim. 

bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack.  let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.