Recipes Inspired by the Mothers of Celebrity Chefs and
Metropolitan Millet Muffins
By James Barrett, Co-Owner/Baker, Metropolitan Bakery, Philadelphia
"What a small consolation Mothers Day is compared
to the unconditional love they give each and every day."
This is a great recipe to make the night before (up to adding
the flour mixture) so that you can have fresh muffins ready
in a jiffy the next morning.
Makes 12 muffins
- 1 cup millet
- 2 cups all purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3 large eggs, slightly beaten
- 1/4 cup milk
- 1 tablespoon vanilla
- 1 1/2 sticks (3/4 cups) unsalted butter, softened
- 1 cup brown sugar, packed
- Preheat oven to 375 degrees F. Butter 12
1/2 cup muffin cups.
- On a baking sheet toast millet in one layer
in the oven until lightly golden, 3 to 4 minutes. Cool millet
- Into a medium bowl sift together flour,
baking powder, baking soda, and salt. Stir in the millet.
In another small bowl stir together the eggs, milk and vanilla.
Set aside. Cream well the butter and brown sugar until light
and fluffy. Alternately beat in the flour and milk mixtures,
beginning and ending with the flour. Do not over beat. Spoon
batter into prepared cups and bake until golden and a toothpick
inserted into the center comes out clean, 20 to 25 minutes.
Cool muffins 5 minutes before turning out. Serve warm or
room temperature with fruit preserves.