MILLET, ORANGE & LEMON MUFFINS

Whilst this photo is crystal clear (no filter on instagram required) I couldn’t for the life of me figure out how to import the original photo onto my computer. So I have to be satisfied with an instagram one. 

Moving on...these muffins are adapted from another Heidi Swanson specialty and are incredible for a gluten and dairy free treat. They are fluffy, bright and the zest of the orange and lemon is very prominent in the flavour. You almost feel as if you are eating a fruity cornbread when treating yourself to one of these muffins. It’s also a great way to consume some millet, which is an ancient seed (often mistaken for a grain) that can be cooked similarly to how quinoa, brown rice, oatmeal and farro is cooked. Millet’s popularity has risen in recent years due to the fact that it is gluten free and due to its nutritional benefits. This little seed contains ample amounts of magnesium (which assists in lowering blood pressure, decreases the risk of heart disease and eases muscle cramps and tightness), is full of fibre which slows down digestion and leaves you feeling fuller for longer, is high in alkaline (which helps our body pH to stay balanced) and is easy to digest.

INGREDIENTS

• coconut oil, to grease muffin tin 
• 1 heaped cup gluten-free plain flour
• 1 heaped cup gluten-free self raising flour
• 1/3 cup raw millet
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda / bi-carb of soda 
• 1/2 teaspoon sea salt
• 1 cup lactose-free yoghurt
• 2 free-range eggs, beaten
• 1/2 cup almost melted nutalex 
• 1/2 cup organic honey
• the grated zest of 1 medium lemon and 1/2 a large orange
• 1 tablespoon lemon juice
• 1 tablespoon orange juice 

BAKING 

1. Preheat a fan-forced oven to just above 200 degrees celsius and place a rack in the top third of the oven. Lightly grease a 12 hole muffin tin with coconut oil (using baking paper to grease creates the least amount of mess). 

2. Stir together the flours, millet, baking powder, baking soda and salt in a large bowl. 

3. In another large bowl, whisk the yoghurt, eggs, nutalex, honey and lemon & orange zest and juice until well combined. 

4. Add the wet ingredients to the dry ingredient bowl and stir gently until the flours are just stirred through. 

5. Divide the batter into the 12 prepared muffin holes, filling the batter to the rim or just below. To ensure that the muffins rise evenly, wet a tablespoon with water and run the spoon along the tops of the batter in each hole to even the muffin tops. 

6. Bake for 20-22 minutes or until the muffin tops are golden and you can just start to see cracks forming on the top of the muffins. Leave in the tin for five minutes, then transfer the muffins onto a wire rack and leave to cool completely. 

Makes  / 12

Total Preparation time / 15 - 20 minutes 

Total Baking time / 20 - 22 minutes 

x Emily