Recipe: Citrusy whole grain muffins

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This was inspired by a quinoa muffin recipe in Better Homes and Gardens. The main change is that I swapped out quinoa for millet, which is less expensive and doesn’t have the ethical issues associated with quinoa importation. Millet grains are about the same size as quinoa and have a delicious nutty flavor reminiscent of corn.

This recipe is also completely whole-grain and low in fat. You also have the option of making it without added sugars.

Muffins cooling on a rack
Cooling the muffins on a rack.
Muffins split and spread with cream cheese and apple butter
Muffin spread with cream cheese and homemade apple butter.

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