Millet, seriously? In a muffin? Up until now, millet has only served one purpose in my life. To be ground up and made into baby cereal. Oh, and as comic relief because my mother has referred to it as “mullet” on more than one occasion. Sorry Mom, we do love ya!
Back to the millet. In a muffin. Sounds kind of strange but still, it piqued my interest because I really enjoy adding some extra good-for-us things into delicious breakfast treats whenever possible. I also figured, how bad could it be with pumpkin and chocolate chips in the mix too? So I gave it a whirl (one of my favorite quotes as used by Kevin in Home Alone, a most fantastic Christmas movie).
With the little one’s still adjusting to daylight savings time, we’re up bright and early around here. This means two things: 3 cups of coffee instead of 2 AND there’s extra time to make a yummy baked good for breakfast. I’ve had my eye on these muffins for a couple weeks now and with 9 cups of freshly pureed pumpkin sitting in my fridge (Yes, literally, nine. We baked four pumpkins over the weekend. We’re kind of awesome on the weekend) and a giant Sam’s Club bag of chocolate chips in the cabinet, Pumpkin Millet Chocolate Chip muffins were a no-brainer.
I am pleased to proclaim that the mullet… err, I mean millet was not a deal-breaker. In fact, it added a little extra something to them. Maybe they would even have been kind of boring without the millet. Maybe you’ve never even heard of it, but don’t let the millet stop you. You can find it at any health food store with the other grains (rice, quinoa, oats, etc) or even at lots of regular grocery stores. So go on, give it a whirl!
Pumpkin, Millet, and Chocolate Muffins
makes about 16 muffins
½ cup vegetable oil
¾ cup brown sugar
2 large eggs
1 cup pureed pumpkin
2 tsp pure vanilla extract
¼ cup buttermilk
1 ¾ cup whole wheat flour
½ tsp salt
1 tsp baking soda
1 tsp ground cinnamon
½ tsp fresh, finely grated ginger
¼ tsp ground nutmeg
½ cup dry millet
¾ cup semi-sweet chocolate chips
- Preheat oven to 325 degrees F and line muffin tin with liners (I just used cooking spray because I was out of liners and it worked fine).
- In a large bowl, whisk together oil, brown sugar, eggs, pureed pumpkin, buttermilk, and vanilla extract.
- In a medium bowl, whisk together flour, salt, baking soda, spices, and millet.
- Add the dry ingredients, all at once to the wet ingredients. When the batter is almost completely mixed together, fold in the chocolate chips.
- Spoon the batter into the prepared pan about ¾ of the way full. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let rest for at least 15 minutes before serving. Muffins will last in a airtight container for up to 3 days at room temperature.
- These muffins also freeze really well. Seal in a freezer-safe bag and store in the freezer. You can take a few individual muffins out the night before for a quick breakfast in the morning.