Oatmeal Millet Muffins
Oatmeal millet muffins recipe.
Yield
12 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
water
boiling |
|
| 1 | cup |
rolled oats
instant |
|
| ½ | cup |
butter
room temperature |
|
| 1 | cup |
sugar
white |
|
| 1 | cup |
brown sugar
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
millet
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
water
boiling |
|
| 237 | ml |
rolled oats
instant |
|
| 118 | ml |
butter
room temperature |
|
| 237 | ml |
sugar
white |
|
| 237 | ml |
brown sugar
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
millet
|
|
Directions
Preheat the oven to 350℉ (180℃).
Butter 12 muffin cups.
Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes.
Cool.
Sift together the flour, baking soda and salt.
In a large mixing bowl, beat the butter until creamy.
Slowly add the white and brown sugars, beating until smooth and creamy.
Add the vanilla and the eggs and beat until well blended.
Add the cooled oatmeal to the butter mixture and stir well to blend.
Add the flour mixture and stir.
Stir in the millet.
Spoon the batter into the muffin cups, filling about ⅔ full.
Makes 12 muffins.
Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean.
Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool.
These muffins freeze well.
