Coconut Cherry Millet Muffins

Most of what I post is pretty healthy. Well, in small portions at least. But this takes the cake, or the muffin I guess, for being most healthy. Millet Muffins. Before you turn away grossed out, I will tell you have made and finished these more times than I can count. More impressively, my husband, the butter-sugar-cream lover, loves these.

But first, my usual story: Today, or the past two days, have been good. My dear friend Sam, more like dear sister, came to visit us on Wednesday night. We both took a day off of work, and spent much needed time with each other. It wasn’t her first time in Texas, but it was her first time in San Antonio, visiting the place we’ve called home for almost the past two years.

It was amazing. Tyler, Sam, and I packed up a picnic on Thursday and trekked up to the San Marcos River to play around for a few hours, watching the puppies jump in the water, going down rapids, and treading water…trying to keep away from the river weed. It was awesome. And we got our ladies-evening after that when Tyler to school–shopping, getting our nails done, and munching on those mall-pretzel snacks that are too good.

All in all, it’s been pretty great so far, with the cherry on top being that she was accepted to her top-choice medical school today! You know you love someone when you feel an all-consuming happiness when they get happy too. Ahhh the sisters you make in life. Anyways, to celebrate, we went to Austin with these tasty muffins in tow.

Since they’re made with whole wheat, and greek yogurt, they are both filling and have a good deal of protein in them. Experiment with putting different things in them–I really like the sour cherry and coconut mix, but you can do raisin, cranberries, rolled oats, etc

Coconut Cherry Millet Muffins
Adapted from SuperNatural Everyday by Heidi Swanson
0.5 cup unsalted butter, melted and cooled
2 eggs, whisked
1 cup greek yogurt
0.5 cup honey
2.25 cups whole wheat pastry flour***
1 tsp. baking powder
1 tsp. baking soda
2 tbsp. lemon juice + zest of 1 lemon (zest = optional, but tastes better)
0.5 tsp. salt
0.33 cup millet
0.5 cup sour cherries
0.25 cup unsweetened coconut flakes

***Do not use regular whole wheat flour, they’ll come out hards as rocks. The pastry flour is has less gluten and more carbohydrates, and therefore make baked goods softer, but is still healthier than the all-purpose flour alternative.

Preheat oven to 350F. Line a 12 muffin tin with paper liners or just spray down the sides with oil spray. Please make sure you spray the muffin liners with the oil spray as well, or the muffins will stick to the sides of the liners and you’ll lose tasty goodness.

Whisk together the melted butter, eggs, yogurt, and honey in a bowl.

In a separate bowl, mix together all the dry ingredients, including the sour cherries and coconut flakes.

Then mix the wet ingredients into the dry ingredients. Use a spatula to mix them gently, so you don’t flatten them too much. When they are just mixed, so there is no dry ingredients left un-wetted, start spooning them into the tin. About 2 spoonfuls per cup, or however big you like your muffins.

Put them in the oven for 15 minutes. Serve them warm with jam and butter, or room temperature as a breakfast or with soup. They keep for about 3-4 days outside!


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