It’s so good to have another option for breakfast. Last year when jon and I were visiting Anne in Philadelphia, we went to the reading terminal market as part of our downtown tour. amongst a million options, I ended up choosing a cup of coffee and millet muffin from metropolitan bakery: it was nutty, had a crunchy top but surprisingly light and pleasant middle, not too sweet. it was delicious. I’ve been meaning to attempt a replication ever since, and was inspired once again this morning when I woke up and saw the glass jar of millet sitting next to the sink. as I am currently without a muffin tin; I used a small loaf pan instead which worked great.
forty-five minutes later i had successfully recreated the market muffin in a small apartment kitchen in san francisco.
(slightly adapted from 101 Cookbooks)
1 1/8 cups whole wheat flour
1/3 cup raw millet
1 teaspoon baking powder
1/2 teaspoon salt
1 cup almond milk
1 large egg, lightly beaten
1/4 cup melted butter
1/4 cup honey
1 T. lemon zest
1 T. lemon juice
Preheat the oven to 400 degrees and butter the loaf pan.
Combine the flour, millet, baking powder and salt in a large bowl. In another bowl, whisk together the milk, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Pour the mixture into the pan.
Bake for about 35-40 minutes, until the top is brown and just barely begins to crack. Let cool for 5 minutes in the pan, then serve with honey butter.
*I substituted earth balance for butter to make the recipe dairy-free.