Parmesan Parsley Millet Muffin Recipe

Try this Parmesan Parsley Millet Muffin Recipe, the addition of nutritious millet makes this recipe a healthy choice for your next meal.
By Robin Asbell
December 2008/January 2009
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Parmesan Parsley Millet Muffin Recipe. "Try a savory, moist millet muffin — the sunny grains will make you smile!"
Photo by Robin Asbell


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The nutritious grain millet is used to make this delicious Parmesan Parsley Millet Muffin Recipe.

Parmesan Parsley Millet Muffins

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.


Highly Recommended by the MOTHER EARTH NEWS Editors:

The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains by Robin Asbell (Chronicle, 2007). The millet recipes reprinted here only hint at the wide world of flavors and textures that awaits you when you begin incorporating nutritious whole grains into your diet. Order now.


Robin Asbell is the author of The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains (Chronicle, 2007).


Read more about using whole grain millet in meals: Tap the Culinary Wisdom of Our Ancestors: Whole Grain Millet Recipes.








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