These Apricot Millet Muffins are low in sugar but high in deliciousness! Make these for your next snack or breakfast and try not to eat them all in one sitting.
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 in California. 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 apricot 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! They’re packed with antioxidants thanks to the apricots and the millet gives an added fiber boost.
Apricot Millet Muffins
- 1/2 cup millet
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1 large egg
- 2/3 cup brown sugar
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 3/4 cup dried apricots, chopped
- Preheat oven to 375 F.
- 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 minutes. Set aside and cool.
- In a bowl, mix the flour, baking powder, baking soda and salt. Stir in the toasted millet.
- 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.
- Add the mashed bananas, vanilla extract and buttermilk and beat until combined.
- Slowly add the dry ingredients to the wet and mix in the chopped apricots until just combined.
- Grease muffin tins and fill cups 2/3 full with batter.
- 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).
- Cool muffins for 5 minutes in their tins, remove and continue to cool.