Millet Muffins

This is a great, easy muffin recipe that contains a fabulous amount of protein.  I love to take existing recipes and give them a turn or a twist and invent something new.  This is what happened to this recipe.  A friend gave me a recipe a few months ago and I tweeked it to come up with a egg-free, gluten-free muffin.  These are a great snack and hold together well to take them out and about.


Millet Muffins

Ingredients

2 1/4 cups flour (I mixed Rice Flour, Buckwheat Flour, Tapioca flour) (or Whole Wheat)
1/3 cup raw millet
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 cup plain dairy free yogurt
2 TBS ground chia seeds mixed with 6 TBS water (substitute for 2 eggs)
1/2 cup coconut oil
1/2 cup raw honey (or pure maple syrup)
2 TBS juice from 1 lemon
Grated zest from 1 lemon

Directions

Preheat oven to 375.  Line a 12 cup muffin pan.

Whisk together the flour, millet, baking powder, baking soda, and salt.  In a separate bowl mix together the yogurt, chia seed mixture, coconut oil, honey, lemon juice, and lemon zest.

Add wet ingredients to dry ingredients.  Stir until flour is just combined. Divide batter into muffin cups.  Fill cups just below rim.

Bake for about 15 minutes until tops are just browning and beginning to crack.