From the Kitchen Window column
Here's a lighter muffin recipe I just discovered in Heidi Swanson's new Super Natural Every Day (10 Speed Press). The millet gives these muffins a crunchy texture (almost like nonpareils on a cookie, but savory rather than sweet!). Swanson compares them to corn muffins; I agree, but I think they're better.
Makes a dozen muffins
2 1/4 cups whole wheat pastry flour
1/3 cup raw millet
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
1 cup plain yogurt
2 large eggs, lightly beaten
1/2 cup barely melted unsalted butter
1/2 cup honey
Grated zest and 2 tablespoons juice from 1 lemon
Preheat the oven to 400 degrees with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.
Whisk together the flour, millet, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling it to a bit below the rim.
Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.