Millet Muffins (Heidi Swanson recipe)

This is from Heidi Swanson Cookbook ..Super Natural Every day

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Step 1

Preheat the oven to 400°F/ 205°C with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners. Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the yogurt, 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. Divide the batter among the muffin cups, spooning a heaping ¼ cup / 60 ml batter into each one, filling it a bit below the rim. Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.

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