When Emmanuelle and I lived in Philadelphia, we would often stop at the Metropolitan Bakery, pick up some millet muffins, and enjoy them while sitting in Rittenhouse Square. A little sweet, a lot of crunch: a perfectly simple, perfectly delightful muffin. I was recently in Philadelphia and a visit to the Bakery inspired me. So, voila: Millet Muffins
(Please note the new Le Creuset Ovenmitts!)
(Don't you adore how the millet looks?)
Millet Muffins (Metropolitan Bakery recipe)
1 cup millet
2 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt (the larger crystals really do enhance the flavor experience)
3 eggs, slightly beaten
1 tablespoon vanilla
3/4 c unsalted butter, softened
1 c brown sugar packed
Preheat oven to 375. Butter 12 1/2 c muffin cups.
On a baking sheet, toast millet completely in one layer until lightly golden, 3 to 4 minutes. Cool millet completely.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in the millet. In another small bowl, stir together eggs, milk, and vanilla. Set aside. Cream well the butter and brown sugar until light and fluffy, 2 to 3 minutes. Alternately, beat in the flour and milk mixtures, beginning and ending with the flour. Do not over beat. Spoon batter into prepared cups, and bake until golden and a toothpick inserted into the center comes out clean, 20-25 (*see below) minutes. Cool muffins 5 minutes before turning out.
The muffins came out splendidly; I just had one for breakfast. Every now and then you get a hint of the kosher salt, which is a pleasant addition. *I baked them for 20 minutes, and while not overdone, next time, I might start testing them around 18 minutes. I find muffins get dry easily, so over baking does them no favors.
A side note:
I think creaming butter and sugar for at least 2-3 minutes makes a big difference. At that point, the mixture gets light and fluffly, not just combined. Emmanuelle, I would be curious to hear your thoughts on this step of the baking process.