Tap the Culinary Wisdom of our Ancestors: Discover Millet

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Sweet muffins are nice most of the time, but a savory muffin like this is a great change of pace. These are wonderful with a bowl of minestrone, a few scrambled eggs, or even a glass of wine.

1/3 cup millet, to make 1 cup cooked
1 cup water
1 1⁄4 cups white whole wheat flour
3/4 cup millet flour
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/4 cup honey
2 large eggs; separate out yolks
1 cup buttermilk
1/4 cup extra virgin olive oil
3/4 cup shredded Parmesan or other hard, aged cheese
1/2 cup fresh parsley, chopped

Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with cups or lightly coat it with oil. Dry-toast the millet in a small skillet, holding the pan over medium-high heat and swirling the grain until it crackles and smells toasty, just a few minutes. Pour the hot grain carefully onto a plate to cool slightly. Bring the water to boil and add the millet. Return to a boil and lower the heat to the lowest setting, then cover tightly and simmer for 25 minutes. Remove from heat and let stand 10 minutes, then uncover, fluff with a fork, and let cool.

In a large bowl, stir together the flours, salt, baking soda and baking powder. In a small bowl, whisk the honey, egg yolks, buttermilk and olive oil. In a clean bowl, whip the egg whites to firm peaks. Stir the buttermilk mixture into the dry ingredients, then stir in the cooked grain, cheese and parsley. Fold in the egg whites. Scoop the batter into the prepared cups and bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a rack. Makes 12 muffins.

Cinnamon Apple Bars with Millet Crust

The sturdy crust of these bars is a cookie in itself, and cradles a tangy filling. If you can’t find millet flour, grind millet 1/4 cup at a time in a coffee or spice grinder until it’s a fine powder.

Crust
6 tbsp unsalted butter, softened
3/4 cup powdered sugar
1 tbsp fresh lemon zest
1 tsp vanilla
1/4 tsp salt
1 large egg
1 1⁄2 cups millet flour, finely ground
1 cup unbleached flour
1 tbsp unsalted butter

Topping
1 tbsp unsalted butter, softened
5 medium Granny Smith apples (about 5 cups cored and sliced)
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup raisins
1/4 cup fresh lemon juice
2 tbsp cornstarch

Preheat oven to 350 degrees. Cream butter, then beat in powdered sugar, zest, vanilla, salt and egg. Mix the flours in thoroughly. Coat a 9-inch square baking pan with butter, then press the mixture into it and up the sides about half an inch. Prick the crust with a fork and bake for 20 to 25 minutes, until golden and firm.

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