Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Yield
12 servings (serving size: 1 muffin and 1 teaspoon butter)

Look for millet, a round, pale yellow grain, in health-food stores or in the organic sections of large supermarkets. If you don't have a spice grinder, pulse the millet in a mini food processor or blender, or lightly crush with a mortar and pestle. If using paper muffin cup liners, coat with cooking spray before filling with batter. Make the muffins up to 2 days ahead, the butter up to 5 days in advance.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare muffins, place millet in a spice or coffee grinder; pulse 6 times or until lightly crushed. Set aside.

Step 3

Place sugar and egg in a large bowl; beat with a mixer at medium speed until well combined. Stir in millet, buttermilk, and 1/4 cup butter.

Step 4

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack. Remove muffins from pan; place on wire rack.

Step 5

To prepare butter, combine 2 tablespoons butter, pecans, and honey, stirring well to combine. Serve with the muffins.

Ratings & Reviews

Super good, don't skip the honey butter!

detailaddict
November 16, 2016
I have made these a few times now.  I don't bother grinding the millet, I just buy millet flour.  The honey butter makes them.  I  made these for a work meeting today and they were devoured.

Jocilyn's Review

makakilohapa
August 13, 2010
I was skeptical, but they turned out well.

makakilohapa's Review

Jocilyn
April 19, 2010
This was so moist, perfect hump in rising, and you can't just eat one! Didn't use butter, it was wonderful just plain.

detailaddict's Review

daneanp
March 07, 2010
Absolutely delightful. The millet imparted a pleasing texture, and although the tops were on the flat side the edges were nicely crisp. I used fresh-milled white whole wheat flour and increased the recipe by half to make the muffins larger. I also threw in some toasted chopped walnuts for chunkiness. I skipped the honey butter and just ate mine with some Neufchatel, as they didn't need any help. These would pair well with anything - even with dinner as a less-sweet version - and will go into the regular rotation.