On any given day, if I find myself alone and I'm done whatever I had to do, or just threw in the towel (I'm looking at you basement), I naturally gravitate to the kitchen to bake. At this point in my life baking is it's own reward. The days of having to get up at five o'clock to open the bakery and face a 10 or 12 or 16 hour day, are long behind me.
Not that I would have changed any of that for one second. I met the best, most talented people in the biz, laughed 'till my jaws ached, gained a tremendous amount of self worth and, I like to think, made a few people happy on their birthdays. But now the pressure's off and I can just enjoy the process, and of course the results!
Long story short, I found myself alone in the kitchen today and finally got to fool around with a millet muffin recipe, isn't that romantic! If you don't know millet you should, it's going to save the world as far as I'm concerned. Please don't tell me it's bird food 'cause I'm a bird and I might get offended. OK, I won't get offended and I'm not really a bird but, the fact is, birds have been around for longer than us so they must know something about millet, nough said.
Millet is the very definition of versatile. Depending on how it's cooked it can come out creamy like mashed potatoes or chewy like rice. It's great for pilafs, salads, soups, puddings, muffins and even a fermented beverage. But today, alone in the kitchen, it's all about these muffins. Are they good? Hell yea! I literally had to stop photographing and just devour one of these wholesome, sweet, earthy, tender muffins.
1 & 1/2 cup whole wheat flour
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 cup millet (cover with boiling water and let stand for 10 minutes)
1/2 cup grated apple
1/2 cup vegetable oil
1/2 cup almond milk
1/2 cup raw sugar (plus more for the top)
3/4 cup dried fruit (I used yellow raisins and cranberries)
Preheat oven to 350 degrees. Line a cupcake pan with 12 cupcake papers and set aside. In a large bowl whisk together flour, almond flour, baking powder, baking soda, salt and spices.
In a separate bowl whisk together eggs, apple, oil, almond milk and sugar. Drain millet and toss into flour mixture. Add wet ingredients and fruit into flour and stir just until combined.
Scoop batter into cupcake pan, and sprinkle with a bit more cane sugar, if desired. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.