It was almost dinnertime and I’d decided to make a quick breakfast for dinner supper – scrambled eggs with spinach and cheese and some turkey sausage I had picked up recently to try. Toast just wasn’t doing it for me and then I remembered I had a bunch of beautiful raspberries in the fridge. Raspberry muffins! And then this happened…
And I’m thinking, seriously?! I don’t have time for this. Our internet has been super buggy all week. So I pulled out my hand-dandy 3-ring binder Betty Crocker cookbook from 1964, which was my grandmothers, and flip to muffins. A great basic recipe with all kinds of modifications listed right there in the book. And then I totally modified it into this.
Amazing, tender, slightly sweet, bursting with fresh raspberry, slightly crunchy muffins. Millet is a delicious add in to all kinds of baked goods, pancakes and even granola. It’s high in magnesium and fiber and adds a really nice texture. These muffins are perfect for dinner. And for breakfast the next day! Everyone, including the toddler ate multiple muffins. They were a hit! Hope you enjoy.
Whole Wheat Raspberry Millet Muffins
Yield: 12 muffins
- 1 cup milk
- 1 egg
- 1/4 cup canola oil
- 1/3 cup brown sugar
- 1 3/4 cup white whole wheat flour
- 1/4 cup quick oats
- 2 Tbs millet
- 3 tsp baking powder
- 1/4 tsp salt
- 1 cup raspberries
Preheat your oven to 350 degrees and prepare 12 muffin tins by spraying with a bit of oil or lining with baking papers. Mix together the wet ingredients, plus the brown sugar, in a small bowl or measuring cup. In a separate bowl, mix together the dry ingredients (flour through salt). Pour the wet ingredients into the dry and mix just until everything is incorporated. Fold in the raspberries. Divide evenly among the muffin cups and cook for about 15-18 minutes or until just golden – don’t overcook or they will become dry.
You can modify these with other fruits if you like, but I think the raspberries are especially fantastic.