Parmesan Parsley Millet Muffins
Posted: Wed Dec 10, 2008 10:23 pm
Parmesan Parsley Millet Muffins
Sweet muffins are nice most of the time, but a savory muffin like this is a great change of pace. These are wonderful with a bowl of minestrone, a few scrambled eggs, or even a glass of wine.
Ingredients:
1/3 cup millet, to make 1 cup cooked
1 cup water
1 1⁄4 cups white whole wheat flour
3/4 cup millet flour
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/4 cup honey
2 large eggs; separate out yolks
1 cup buttermilk
1/4 cup extra virgin olive oil
3/4 cup shredded Parmesan or other hard, aged cheese
1/2 cup fresh parsley, chopped
Preparation:
Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with cups or lightly coat it with oil. Dry-toast the millet in a small skillet, holding the pan over medium-high heat and swirling the grain until it crackles and smells toasty, just a few minutes. Pour the hot grain carefully onto a plate to cool slightly. Bring the water to boil and add the millet. Return to a boil and lower the heat to the lowest setting, then cover tightly and simmer for 25 minutes. Remove from heat and let stand 10 minutes, then uncover, fluff with a fork, and let cool.
In a large bowl, stir together the flours, salt, baking soda and baking powder. In a small bowl, whisk the honey, egg yolks, buttermilk and olive oil. In a clean bowl, whip the egg whites to firm peaks. Stir the buttermilk mixture into the dry ingredients, then stir in the cooked grain, cheese and parsley. Fold in the egg whites. Scoop the batter into the prepared cups and bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a rack. Makes 12
Sweet muffins are nice most of the time, but a savory muffin like this is a great change of pace. These are wonderful with a bowl of minestrone, a few scrambled eggs, or even a glass of wine.
Ingredients:
1/3 cup millet, to make 1 cup cooked
1 cup water
1 1⁄4 cups white whole wheat flour
3/4 cup millet flour
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/4 cup honey
2 large eggs; separate out yolks
1 cup buttermilk
1/4 cup extra virgin olive oil
3/4 cup shredded Parmesan or other hard, aged cheese
1/2 cup fresh parsley, chopped
Preparation:
Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with cups or lightly coat it with oil. Dry-toast the millet in a small skillet, holding the pan over medium-high heat and swirling the grain until it crackles and smells toasty, just a few minutes. Pour the hot grain carefully onto a plate to cool slightly. Bring the water to boil and add the millet. Return to a boil and lower the heat to the lowest setting, then cover tightly and simmer for 25 minutes. Remove from heat and let stand 10 minutes, then uncover, fluff with a fork, and let cool.
In a large bowl, stir together the flours, salt, baking soda and baking powder. In a small bowl, whisk the honey, egg yolks, buttermilk and olive oil. In a clean bowl, whip the egg whites to firm peaks. Stir the buttermilk mixture into the dry ingredients, then stir in the cooked grain, cheese and parsley. Fold in the egg whites. Scoop the batter into the prepared cups and bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a rack. Makes 12