Apricot Millet Muffins

Besides shopping at the farmers' market for the food we eat during the week, we also like to stop when we get there and get breakfast from the prepared food vendors. For years we have been partial to pupusas, but in recent days, we've been switching things up a bit.

One of our newest obsessions are the multi-grain muffins from Valerie Confections, a local bakery. They set up the most beautiful display of baked goods and it is impossible to resist stopping by to check everything out, let alone not buy something. Pastries, cookies, chocolates, hand pies and -- the inspiration for today's recipe -- beautiful little muffins packed with millet and pieces of dried apricot. My kids and husband adore them.

I've tried to pry the ingredient list out of one of the owners on more than one occasion. He will only hint as to what is inside these baked marvels, and even the few ingredients he would share are more likely found in a professional bakery than in a home kitchen. So, I finally stopped grilling him and got to work on developing my own muffin that would work for the rest of us.

These sweet, delicious gems are truly a treat. They may not be exactly what we buy at the farmers' market, but if you saw the crumbs left on my family's plates after I served them the first batch I made, you'd swear I got pretty darn close!

[amd-recipeseo-recipe:636]

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Apricot Millet Muffins (Makes 12 Regular Muffins)

Prep Time: 15 mins Cook Time: 20 mins

nut free

Ingredients

  • 1/2 Cup Millet
  • 1 Cup All Purpose Flour
  • 3/4 Cup Whole Wheat Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Cup Buttermilk
  • 1 Large Egg
  • 2/3 Cup brown sugar
  • 1/4 Cup unsalted butter, room temperature
  • 1 Tsp Vanilla Extract
  • 2 Ripe Bananas, mashed
  • 3/4 Cup Dried Apricots, chopped

Preparation

1. Preheat oven to 350 F.
2. Place millet on a baking sheet and toast for 5-6 minutes. Remove and toss the millet to make sure it is toasted evenly and toast an additional 5-6 more minutes. Set aside and allow to cool.
3. Raise the oven temperature to 375 F.
4. In a bowl, mix the flour, baking powder, baking soda and salt. Stir in the toasted millet.
5. In a separate bowl or standing mixer, beat the butter and sugar until combined, about 1 minute. Add the egg and beat for another minute.
6. Add the mashed bananas, vanilla extract and buttermilk and beat until combined.
7. Slowly add the dry ingredients to the wet and mix in the chopped apricots until just combined.
8. Grease muffin tins and fill cups 2/3 full with batter.
9. Bake for 20 minutes if using regular muffin tins (or until a toothpick comes out clean) or 14 minutes if using mini muffin tins (or until a toothpick comes out clean).
10. Cool muffins for 5 minutes in their tins, remove and continue to cool.
11. Serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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33 comments

  • Brooke

    Going to make this today!! I was organizing my pantry and noticed I had some dried apricot and this is a perfect recipe to use them up!! Thank you for your great efforts!

    leave a comment

  • Carrie N.

    YEAHHHHHHH!!!!!! So excited for a millet bread! Thank you! And being tight lipped about recipes drives me crazy! I know, the bakery has to make a living, but come on, share the love!

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  • Carolyn

    Can you use fresh apricots in this? I have a bunch of fresh apricots and need to do something with then before they go bad.

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    • Catherine

      I've been wanting to make them with chopped fresh peaches. I def. think it would work. Will you tell me your results? The kids love the tart/sweet taste of the chopped dried apricots, but other dried fruits (especially cherries) would be delicious too.

      leave a comment

  • Jennifer

    I don't currently have millett on hand. Is there another seed/grain that would work similarly?

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    • Catherine

      For this recipe, I would really just use the millet. It adds a toasty crunchy taste that really makes them. Worth the wait!

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  • Catherine

    Great recipe. Any tips on drying apricots in the oven?

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  • Catherine

    I would cut them in half, place on a baking sheet and bake in the lowest setting of your oven (200-250 degrees) until they're dried out. Yum!

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    • Catherine

      Thank you for the tip. I am going to the farmers market today and will pick some fresh apricots up along with lots of other things :-).

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    • Sara

      Couple, but I’m calling for three boeltts of wine here. Now, don’t spend too much Kung Fu Girl Riesling, Woop Woop Shiraz and Ravenswood Vintner’s Blend are the way to go

      leave a comment

  • Jellyjello

    these look so good! i am going to buy millet today so i can make them! cant wait! =).. never used millet before where would i find it?

    leave a comment

    • Catherine

      You can find it at health food stores like Wholefoods and most groceries.

      leave a comment

  • Ediez

    These look awesome! Now I have something to use my millet for! As always your recipes offer great ideas for nutritious snacks for the whole family!

    One thing I would like to suggest though, is to be cautious in the use of regular commercial dried apricots, particularly the ones that are that 'perfect' apricot orange. The chemical used to give them at color has been linked to the onset of an asthma attack. For those whose family members have asthma or may have a family history of it, may want to avoid this and instead go for 'unsulfured dried apricots'. You'll know they are unsulfured because they are the natural brown color that apricots turn when they are dried. They can usually be found in most health food stores.

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    • Catherine

      You bring up a good point Ediez. I actually got into a big debate with a farmer at our market when I asked him why he didn't sell unsulphered raisins. If you have an allergy or asthma you def. want to stay away from them, but unless you're eating tons of them you should be ok.

      leave a comment

  • Stacey

    Made these tonight, delicious!

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  • Jennifer Taylor

    These made my \"Five to Try\" post this week!

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  • Delaina

    I can't seem to find millet anywhere local. Do you think couscous would work? I found this bit of information \"couscous is made from cracked millet \" on the web. Was just wondering if I would get the same crunch with couscous as with millet?

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    • Theresa

      My two local grocery stores did not carry millet either. However, we have a nature food store that carries it. Maybe a search online for nature food stores in your area? I understand what you mean, our Whole Foods is 45 minutes away, and we don't have Trader Joes in Florida.

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    • Laura

      Couscous is actually a pasta product made from semolina wheat. I don't think it would work, but you never know untiul you try. It won't however, give you all the lovely nutritional benefits of millet. Perhaps amaranth if you could find that? But, if you cannot find millet, I doubt amaranth is going to be available either. :-( I find millet in the bulk section of my standard grocery store (Save On).

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  • Theresa

    Catherine, these were absolutely delicious (as always). I had no idea what these would taste like, but since the rest of your recipes have been huge hits in our house we went searching for millet and dried apricots (without the preservative). I just tried my first apricot millet muffin and it tastes like a moist, sweet, banana muffin with an added crunch from the toasted millet. Absolutely delicious. Thank you again!

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  • Jackieimray

    Just made this and they are so great! I love the crunch of the millet and the tang of the apricots! Thanks for another great recipe!

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    [...]Apricot Millet Muffins | Weelicious ™ - Fast, Easy &amp; Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![...]...

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  • Jennifer

    I made these for my 14 month old &amp; he loved them. The only thing I changed was I soaked the dried apricots before chopping them.

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  • Aleesha

    my son has a milk allergy..was thinking of substituting buttermilk for coconut milk ..do u think i could substitute the butter for oil? and if so how much?

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  • Catherine

    I would try using coconut oil (it comes in a jar and is about the consistency of softened butter) in place of the butter at the same measurement. Then use rice, almond or coconut milk in place of the buttermilk, again using the same measurement! Let me know how they turn out!

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  • Aleesha

    very yummy!turned out nice and moist. thanks so much. i would have never thought about using coconut oil. the only thing is this was my first time trying millet. still seedy after cooked not sure if it is normal or should be like quinoa after cooked... good either way. made muffins a little crunchy.

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  • Stephanie

    Recently found millet at a small local health food store and thought I'd try this recipe! My daughter and I made them together tonight using fresh apricots and they were absolutely delicious!! Thanks for another great recipe!

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  • Chris

    Anyone make a GF version of this and if so, what substitutions have you made?

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  • Sarah

    We have a banana allergy in this house...what can I substitute for it?

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    • Catherine

      Hmm I think you could leave out the bananas and it would be okay. Maybe add an extra egg!

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  • Baby Muffin Bake Day

    [&#8230;] also wanted to make this and this, but this was the same day that I also ran my errands and did groceries for the week, made [&#8230;]

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  • Clara

    Got great reviews even though we subbed the toasted millet for cooked millet.

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