Zucchini Millet Muffins
I adapt recipes like it’s my job, some are successful, some are not. This one, well, it worked.
3 medium Zucchinis, grated
1 c. all purpose flour
1 c. whole wheat flour
1 1/4 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 cups millet, lightly toasted* and cooled
1/4 cup milk
1 tsp. vanilla extract
1/3 cup unsalted butter, softened
3/4 firmly packed dark brown sugar
Preheat over to 375 degrees. Butter 12 muffin-pan cups. ??In a large bowl, sift together the flour, baking powder, salt and baking soda. Stir in millet. In a small bowl, whisk together eggs, milk and vanilla and Zucchini.??In the bowl of a mixer with paddle attachment, beat the butter and brown sugar until light and fluffy. At low speed, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture. Take care not to over mix. ?Spoon batter evenly into the prepared muffin-pan cups. Bake 15 to 20 minutes. Cool for five minutes and then remove from pan.
*toast the millet by spreading it out on a cookie sheet and baking it in a 350 degree oven for 10-12 minutes. Every three or four minutes, take the pan out and give it a careful shake to make sure it gets evenly toasted.