Crunchy Millet Muffins (GF)

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My first day at the new WWOOF host family, an organic farm in Brittany, was spent baking delicious gluten free treats.

Here’s the recipe so you can give it a try, adapt as you wish, I’m sure they would taste great with blueberries and some cinnamon. Have added options to make it vegan.

You will need:

1 cup of maize flour or buckwheat flour

1 1/4 cup of rice flour

1/2 cup millet

A teaspoon of baking powder (check it’s GF)

A teaspoon of baking soda

1 cup of natural yoghurt, soya or dairy

a sprinkle of salt

2 free range eggs, beaten or one mashed banana for vegan

1/2 cup butter or vegan margerine

1/2 cup of sugar

Grated zest and juice from 1 lemon

A drop of vanilla essence

Pre-heat oven to 205 degrees Celsius, butter muffin tray or get cases ready.

In one bowl mis together the flours, baking powder & soda, salt and millet.

In another bowl whisk together all the rest of the wet ingredients.

Then add wet to dry mix and whisk up.

Pop the mix into the muffin cases/tray, put in the oven for 15 minutes and voila, you have your millet muffins, enjoy! Great as a breakfast with banana and yoghurt or as a packed snack for a picnic.

My millet muffin at the beach
My millet muffin at the beach
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