How To make Oatmeal Millet Muffins
1 1/4 c Boiling water
1 c Uncooked instant rolled
Oats 1/2 c Butter at room temperature
(1 stick) 1 c White sugar
1 c Brown sugar
2 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1 t Baking soda
1/2 ts Salt
1/2 c Millet
Preheat the oven to 350. Butter 12 muffin cups. Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. Cool. Sift together the flour,
baking soda and salt. In a large mixing bowl, beat the butter until creamy. Slowly add the white and brown sugars, beating until smooth and creamy. Add the vanilla and the eggs and beat until well blended. Add the cooled oatmeal to the butter mixture and stir well to blend. Add the flour mixture and stir. Stir in the millet. Spoon the batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean. Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool. These muffins freeze well. Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A02 Date: Wed, 9 Oct 1996 20:55:53 -0500
How To make Oatmeal Millet Muffins's Videos
millet muffins
Hey Mom, Ya know, I'm not sure how much or if at all, did we talk about millet. I tried a bread recipe out. I changed it into muffins for more individualized portions. It was okay, but I think it needs tweaking. Strange to say, but they taste how they looks Healthy, not too airy (which I know we like) and super 'healthy'. Heehee. I wish you were here to taste test things with me. God, I miss you. Love, Yours affectionately
ps. as always, all measurements in the recipe are approximates.
Millet Muffin Recipe
1 cup Millet, whole
1 cup of Quinoa soak both overnight
3 cups of oat flour
1/2 cup flaxseed meal
1 tsp baking powder, soda, salt
1/8th cup of agave
Millet Oat Chocolate Chip Muffins
Gluten free, vegan, simple yet delicious and healthy muffins . . .!Enjoy!
Jowari-Bajra Gluten-free Savoury Muffins | Sorghum Pearl Millet Healthy Bombs
This is one of my favourite pass time baking stuff to make ahead, to have as snacks or add to breakfasts & lunches as they are quick to do, a good source of protein and taste y????m.
P.S: I have been practising as a Dietitian in a small way, but now I am sharing this platform with you all so that you all can even contact me and have a personalized consultation with me online, And yes, I give consultancy for veg & non-veg eating habits too. Wherever you are in any part of the world, I am there for you. ❤ So go on and fill this basic form provided in my bio, wherein I will contact you with my consultancy services.
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Ingredients
Step 1
Sorghum (jowar) flour 1 cup
Pearl Millet (Bajra) flour 1/4 cup
salt to taste
black pepper powder 1/2 tsp
Baking powder 1 tsp
Baking soda 1/2 tsp
Step 2
pumpkin 1/2 cup
Capsicum1/2 cup
Carrots 1/4 cup
garlic 1 tsp
Oil 1/4 cup
Curd 1 cup
Black Sesame seeds 1 tsp
Detailed recipe visit:
Healthy Oats Muffins || Breakfast ideas || Oatmeal muffins || Healthy and oat muffins recipe.
Healthy Oats Muffins || Breakfast ideas || Oatmeal muffins || Healthy and oat muffins recipe.
Eggless Jowar/Sorghum Cupcakes Without Sugar | Jowar Muffins | Millet Muffins | Healthy Snacks |
Hey guys,
These vegan and gluten-free cupcakes are an easy and delicious made with mashed bananas and jowar flour. It's super healthy can be served as a dessert,snack or breakfast. These cupcakes are super soft ànd fluffy. I am pretty sure you will love this recipe.So do watch the video till the end to know how it's made.
If you guys like the video, then please do hit like comment and share. And do subscribe to my channel, KissLifeHello and turn on the bell icon to get updates on more such healthy recipes.
Also if you try this recipe, do let us know in the comments below would love to hear what you think.
For this recipe you will need the following ingredients:
Preheat the oven at 180°C for 10 minutes.
And prepare a cupcake tin by placing the liners.
* 3/4 Cup Jowar Flour
* 3 Riped Bananas ( the mashed bananas should measure 3/4 Cup + 2 Tbsp )
* 5 Tbsp Chopped Jaggery / Gud
* 1/4 Cup Coconut Oil
* 1/2 Tsp Baking Powder
* 1/2 Tsp Baking Soda
* 1/2 Tsp Vanilla Extract
* 1 Pinch Of Salt
* 1/2 Tsp Cinnamon Powder
* Some Chopped Nuts ( I have used Walnuts and Almonds )
Worth Noting:
Bake @180°C for 40 minutes. Insert a toothpick to check in if done. If the toothpick comes out clean then it's done.
Temperatures in ovens differ. So do keep a check while baking. Your oven might take 20 minutes or even 40 minutes to bake. It took a total of 40 minutes for the cupcakes to bake in my oven.
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Organic Gluten-Free Vanilla Millet Muffin Recipe by NOW Foods
NOW® R & D Chef Suzy Singh creates an organic and gluten-free muffin similar in texture and taste to cornbread, but packed with a ton of nutrition. By using a blender we can speed up the prep time, making this a super-quick recipe! See full recipe at:
Just combine an egg, organic turbinado sugar, baking powder, cooked millet, organic vanilla extract and melted Ellyndale Organics™ coconut oil that’s infused with a non-dairy butter flavor (which is a true 1:1 replacement for butter) in blender on low speed until the batter is formed. Scoop the batter into prepared muffin tins and bake in a preheated oven for 30 minutes or until the muffins have lightly browned.
Our Living Now Millet is a wholesome ancient grain that’s been widely consumed for thousands of years. It’s highly nutritious, with naturally occurring fiber, B vitamins, and several dietary minerals. It’s also gluten free and highly alkaline, so it’s easy on the stomach.
Want to see more recipes like this!?
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