To make these hearty muffins, first preheated oven to 400 degree F (200 degree C). Place rack in centre of oven.
Line muffin pan with muffin liners and set aside. This recipe makes 45 small size muffins or 16 regular size muffins.
Toast millet on medium heat, shaking often until you start to hear them crackle, pop and is lightly browned. Remove and set aside.
Measure all DRY ingredients needed to make the muffins. For more details on ingredients, please access www.huangkitchen.com/cranberry-millet-pumpkin-muffins/ or at SUPPLIES of snapguide.
Place all the DRY ingredients in a large bowl.
Mix until well combined.
Fold in the dried cranberries and mixed well.
Measure WET ingredients needed to make the muffins. In this recipe I have actually used fresh mashed pumpkin. For details please access http://www.huangkitchen.com/cranberry-millet-pumpkin-muffins/
In a medium size bowl, whisk the eggs.
Then add all the other WET ingredients into the bowl.
Mix the WET ingredients until you get a smooth batter.
Then add the WET smooth egg batter into the DRY flour mixture.
Mix until JUST combined. Do not over mix. Otherwise the muffins will come out tough.
Use an ice-cream scoop to spoon batter into muffin liners.
Fill muffin liners to 3/4 full.
Bake in preheated oven for 15 -17 minutes or until a toothpick inserted in the centre of muffin comes out clean.
When baked, place the muffin pan on wire rack and allow to cool for 5 minutes.
And you're done! These muffins can be served warm and they taste real good fresh from the oven. They can also keep at room temperature for a few days.
Otherwise transfer the muffins to cooling rack to cool completely before sealing in a freezer-safe bag to store in the freezer. They freeze well too.
These muffins have a chewy, soft and moist texture with a intriguing crunch, thanks to the toasted millet.
Each of these pumpkin muffins is also a good source of fibre, protein and vitamins.
These muffins are super moist and pumpkin-y. It's SO SO perfect with the deep red cranberries and the crunchy millet all packed in one muffin.
- 1.0c Fresh pumpkin puree (240g)
- 2.0 Eggs (135g)
- 0.0c Buttermilk (120ml)
- 0.0c Vegetable oil (120ml)
- 2.0tsp Vanilla extract
- 0.0c Whole wheat flour (95g)
- 0.0c Natural wheat bran (50g)
- 0.0c Brown sugar (150g)
- 1.0tsp Baking powder
- 1.0tsp Baking soda
- 1.0tsp Ground cinnamom
- 0.0tsp Ground ginger
- 0.0tsp Nutmeg
- 0.0tsp Salt
- 0.0c Toasted millet (70g)
- 0.0c Dried cranberries